Chicken with Creamy Mushroom Sauce

Ingrédients

• 4 chicken breasts skinless and boneless (about 1.5 pounds)
• 1/2 cup all-purpose flour for dredging
• salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 shallot (minced)
• 4 cloves garlic (minced)
• 1 cup dry white wine
• 1 tablespoon fresh chopped parsley
• 1 1/2 cups cream
• 1/2 cup fresh shredded parmesan cheese

Préparation

1. 1

   --- Stovetop Method ---

2. 2

   Using a very sharp knife, slice each chicken breast in half horizontally then put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken with a meat mallet or rolling pin until they are about a quarter-inch thick.

3. 3

   Put the flour in a shallow platter and season with salt and pepper; mix to combine.

4. 4

   In a separate shallow bowl, beat the eggs with 3 tablespoons of water.

5. 5

   Heat the oil over medium-high heat in a large skillet.

6. 6

   Dredge both sides of the chicken in the seasoned flour, then dip them in the egg wash to coat completely, letting the excess drip off.

7. 7

   Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.

8. 8

   To the same pan or skillet, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Season with salt and pepper.

9. 9

   Add the shallot; cook until soft. Then add the garlic and cook another minute.

10. 10

    Add the wine, bring to a boil, and allow it to reduce by half.

11. 11

    Stir in the cream, bring to a simmer, then reduce heat and cook until the sauce thickens slightly. Stir in the parmesan cheese and parsley. Let it melt into the sauce for another 2 to 3 minutes, stirring occasionally.

12. 12

    Return the chicken to the pan. Taste and adjust seasoning. Serve immediately.

13. 13

    --- Slow Cooker Method ---

14. 14

    Slice each chicken breast in half horizontally as in the original recipe. Pound to about a quarter-inch thick. Season both sides with salt and pepper.

15. 15

    Instead of coating the chicken (which gets mushy in slow cookers), lightly sprinkle the pieces with 2 tablespoons of the flour from your dredging portion.

16. 16

    Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken 1–2 minutes per side for flavor. Optional but recommended.

17. 17

    Add mushrooms, shallot, garlic, remaining olive oil, and butter to the slow cooker.

18. 18

    Pour in the white wine, cream, parmesan, and parsley.

19. 19

    Whisk in 1 tablespoon flour (from the dredging mix) to stabilize the sauce.

20. 20

    Nestle the chicken pieces into the creamy mushroom mixture.

21. 21

    Cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until tender but not falling apart.

22. 22

    If the sauce is thin, remove the chicken and whisk in 1 tablespoon flour or 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook on HIGH 10–15 minutes until thickened, then return the chicken.

23. 23

    Taste and adjust salt and pepper. Add a splash more wine or cream if you want to brighten or enrich it.

24. 24

    Serve with that creamy mushroom sauce draped over the top.