Tuesday, November 12, 2019
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE | chicken marinade, chicken spaghetti, lemon chicken, teriyaki chicken, chicken potpie, chicken fajitas, ranch chicken, chicken alfredo, fried chicken, chicken tenders, chicken salad, chicken tacos, shredded chicken, slow cooker chicken, bbq chicken, grilled chicken, chicken wings, chicken soup, #chicken alaking #chicken acomfort foods #chickenarice #chickenameals #chickenalowcarb #chickenaglutenfree #chickenarecipe #chickenadishes #chickenahealthy #chickenaeasydinners #chickenaovens #chickenacooking #chickenafamilies
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE
INGREDIENTS
- kosher salt
- ground black pepper
- 8 ounces sliced mushrooms
- 1/4 cup cognac
- 1 cup whipping cream
- 2 tablespoons minced shallot
- 1/4 cup beef broth
- 1 1/2-2 pounds boneless skinless chicken breasts, trimmed
- 5 tablespoons butter, divided
- 1 teaspoon fresh lemon juice
INSTRUCTIONS
- Frist Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat.
- Then Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes.
- Then Transfer to a plate and cover.
- Next, Add remaining 2 tablespoons of butter to pan; allow to melt.
- Then Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan.
- Then Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Next, Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.
- enjoy!
Recipes adapted from : laughingspatula.com