Chicken Breast with Creamy Mushroom Sauce

This quick chicken dinner is transformed into an elegant, company-worthy meal with the addition of a creamy mushroom sauce that is a cut above the rest. The sauce gets its incredible depth of flavor from wine, Parmesan, and chicken stock. It's the perfect pairing for lean chicken breast, and the lightly floured, crispy crust on the chicken gives the sauce something delicious to cling to, ensuring every bite is sensational.

Instructions

1. 1

   Prepare the chicken by cutting each large chicken breast in half horizontally to create four thin steaks in total.

2. 2

   Season each chicken steak on both sides with salt and pepper, then lightly sprinkle the flour over each side. Use your fingers to spread the flour evenly across the entire surface.

3. 3

   Melt 15g (1 tbsp) of butter in a large non-stick frying pan over medium-high heat. Add the floured chicken and cook for about 2 1/2 minutes per side, until each piece is a beautiful golden brown and cooked all the way through. Remove the chicken from the pan, cover it, and keep it warm.

4. 4

   In the same frying pan, add the remaining 30g (2 tbsp) of butter and increase the heat to high. Once melted, add the sliced mushrooms and cook for about 4 minutes, until they start to turn golden brown around the edges.

5. 5

   Add the minced garlic along with a pinch of salt and pepper. Continue to cook for another minute until both the garlic and mushrooms are a light golden color and fragrant.

6. 6

   Pour in the white wine. It will bubble and create a burst of steam. Cook for 30 seconds, using a spatula to scrape the flavorful golden bits from the bottom of the pan and dissolve them into the wine. Continue cooking until the wine has mostly evaporated and the alcohol smell is gone.

7. 7

   Add the chicken stock and cook vigorously for 1 minute until it has mostly evaporated. Then, pour in the cream, reduce the heat to medium, and let the sauce simmer for 2 minutes until it has slightly reduced and thickened.

8. 8

   Remove the pan from the heat and stir in the freshly grated Parmesan. Taste the sauce and add more salt or pepper if needed.

9. 9

   Return the cooked chicken to the sauce and let it sit for about 30 seconds to warm through. Garnish with sliced chives and serve immediately, either directly from the pan or by transferring the chicken and spooning the sauce over it onto individual plates.

10. 10

    Serve with your choice of sides, such as creamy mashed potatoes or rice, to soak up the amazing sauce.

Recipe Notes

• For this recipe, it is best to use large chicken breasts so that each half provides a generous serving. The best cut for this dish is chicken breast because once sliced in half horizontally, they form two thin, flat steaks that cook quickly and evenly and develop a beautiful crust. You can use chicken thighs as well, but you should butterfly the thicker end or pound them out to a more even thickness for consistent cooking.

• The dry white wine is a key ingredient for adding a more complex depth of flavor to the sauce. It is used to deglaze the pan, which means it dissolves all the tasty golden bits left behind from browning the chicken into the sauce—a crucial step for "free flavor." Any dry white wine will work, such as Sauvignon Blanc or Pinot Gris. Avoid anything overly sweet or fruity (like some Rieslings) or too woody (like heavily oaked Chardonnays). If you don't want to use wine, you can simply substitute it with an equal amount of chicken stock.

• For the best and creamiest results, use full-fat thickened or heavy cream. For a lower-fat alternative, you can use evaporated milk or a low-fat cream, which will also work well.

• You must use **freshly grated Parmesan** cheese from a block for this recipe. Pre-grated, store-bought Parmesan (whether it's a sandy powder or fine batons) contains anti-caking agents that prevent it from melting properly, leaving a gritty texture in your sauce. When measuring the Parmesan, keep in mind that freshly grated cheese is aerated, so its volume is greater than its weight. Lightly pack the cheese into the measuring cup.

• This dish is ideal served with a side that can soak up the rich, creamy sauce. Some excellent suggestions include creamy mashed potatoes, pasta, polenta, mashed beans, plain rice, or a side of crusty bread or soft dinner rolls for dipping.

• The finished dish, with the chicken and sauce together, can be stored in an airtight container in the fridge for up to 3 days. The sauce will help keep the chicken moist. Gently reheat it in the microwave, being careful not to overcook the chicken.

• The nutrition information provided is an estimate per serving, assuming the entire amount of sauce is consumed.