Mushroom Sauce for Chicken

Rich and velvety Mushroom Cream Sauce is perfect for chicken, steak, pork, and more! This easy 30-minute recipe is made with crispy pan-fried chicken breasts nestled in the creamy, umami sauce. A perfect family dinner!

📝 Ingredients

• 1 Tablespoon olive oil (extra virgin )
• 2 Tablespoons butter
• 2 chicken breasts (boneless , sliced in half horizontally)
• Kosher salt and pepper (to taste)
• 1/4 cup flour (all-purpose )
• 1 teaspoon garlic powder
• 8 ounces mushrooms (cremini or white mushrooms, sliced)
• 1 teaspoon Italian seasoning
• 1 shallot (minced)
• 4 cloves garlic (thinly sliced)
• 1/4 cup dry white wine
• 1/2 cup chicken broth (low sodium )
• 1 cup heavy cream
• 1 Tablespoon chives (chopped, to garnish)

👨‍🍳 Instructions

1. 1Season the 2 chicken breasts with salt and pepper. Place the 1/4 cup flour and 1 teaspoon garlic powder in a shallow bowl and coat the chicken pieces in the flour.
2. 2Heat the 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
3. 3Remove the chicken from the skillet and set aside.
4. 4Add the 2 Tablespoons butter to the now empty skillet. Once melted, add the 8 ounces mushrooms, season with 1 teaspoon Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
5. 5Add the 1 shallot and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the 4 cloves garlic and cook about 30 seconds longer.
6. 6Add the ½ cup chicken broth and 1/4 cup dry white wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
7. 7Stir in the 1 cup heavy cream and season with salt and pepper, to taste.
8. 8Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy, sprinkled with chives, if desired.