Pollo con salsa cremosa de champiñones

Ingredientes

• 4 boneless, skinless chicken breasts (5-8 oz. each)
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 12 oz. white mushrooms, sliced
• 1 tablespoon flour
• 1/4 cup white wine
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• Parsley or chives, to garnish

Preparación

1. 1

   Season the chicken: Season both sides of the chicken breasts with salt and pepper evenly.

2. 2

   Sear the chicken: Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes per side until golden brown. Remove the chicken and set aside on a plate.

3. 3

   Deglaze the pan: Pour in white wine to deglaze the pan, scraping up any browned bits. Cook for about 30 seconds until wine mostly evaporates.

4. 4

   Cook mushrooms: Add remaining 1 tablespoon butter to the skillet. Sauté mushrooms until soft and liquids evaporate, about 5 minutes.

5. 5

   Add garlic: Stir in minced garlic and sauté for about 30 seconds until fragrant.

6. 6

   Add flour: Sprinkle flour over the mushroom mixture and cook, stirring constantly for about 1 minute to remove raw flour taste.

7. 7

   Add liquids: Reduce heat to medium-low. Pour in chicken broth and heavy cream, bringing the mixture to a gentle boil.

8. 8

   Add cheese and season: Gradually add Parmesan cheese in batches, stirring continuously until melted smoothly into sauce. Taste and season with salt and pepper as needed.

9. 9

   Simmer sauce: Let sauce simmer gently until it thickens and reduces slightly, about 2-3 minutes.

10. 10

    Reheat chicken: Return chicken and any accumulated juices back to the skillet. Simmer for another 2 minutes until chicken is warmed through and reaches an internal temperature of 165°F.

11. 11

    Garnish and serve: Garnish with chopped parsley or chives. Serve the chicken hot with creamy mushroom sauce.