Chicken and Garlic Mushroom Cream Sauce
Kitchen Corner
June 27, 2017

Chicken and Garlic Mushroom Cream Sauce

Just another way to enjoy such a versatile meat

You will need:

4 boneless skinless chicken breast or thighs (seasoned)

Salt and pepper

1 cup chicken broth

1 tbsp minced garlic

1/2 tsp red pepper flakes

1/2 tsp dried thyme

2 tsp olive oil

8 oz mushrooms

1/3 cup finely diced onions

2 tbsp butter

1/4 cup heavy cream

2 tbsp parsley or basil


Using a mallet, pound down the chicken breasts/thighs into 1/2 inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. In a 2-cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme. Preheat the oven to 375º. Heat 1 tbsp of the olive oil in a skillet over medium high heat. Add the mushrooms and allow to brown for 34 minutes, stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well). Heat the remaining 1 tbsp of oil on medium high heat. Add the chicken and allow to brown on both sides for 23 minutes per side. Don’t worry if the chicken isn’t cooked completely, it will finish in the oven. Remove the chicken to plate. Reduce the flame to medium, add the onions to the skillet, along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan, so all the brown bits are loosened. Let sauce reduce for about 10 minutes or until about 1/3 cup of the sauce remains. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds; do not allow the sauce to boil. Remove from heat, place the chicken into a pan and drizzle the sauce over the chicken. Place in the oven for 58 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.