Saturday, January 23, 2016

Chicken With Creamy Mushroom Sauce

This chicken dish has a perfect moist and tender chicken breast on the inside and perfectly browned on the outside, then a creamy sauce with mushrooms, garlic, just the perfect amount of Parmesan cheese, with thyme and oregano. This chicken paired with this creamy mushroom sauce is the perfect easy dish to make for a crowd or a simple dinner that you will all love, I found this recipe and knew we would love it. Even if someone in your house does not love mushrooms the sauce and chicken alone is so good that you will reel them all in to eat, ( okay if your kids will not eat the mushrooms, just take them out of their dish, no big deal)

So what is everyone doing in this major snowstorm, well I am snowed in and planning to bake and cook all weekend why not try some new recipes and some favorites. For one I made this chicken last night, with also a big pot of chili, and today my all time favorite cheddar corn chowder with corn, potatoes, onions, topped with the cheddar cheese and bacon, yes bacon everything is better with bacon, and this soup is to die for it's the best soup I ever made, I have been making it for years, the recipe is on my blog you can search for it in the search window, then making another favorite stuffed pepper soup, recipe also on my blog, with some homemade cornbread. Also for some snacks and desserts buffalo chicken monkey bread, omg, I will post that recipe, and chili cheddar and cream cheese dip, with scoops to grab that delicious dip. And will try some muddy buddy recipes, pound cake, crumb cake, and I will find some others to try out, perfect time to blog and bake.


  • 4-5 chicken cutlets
  • 1/2-1/3 cup flour
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper
  • 3 Tablespoons olive oil 
  • 10-12 ounces cremini or baby Bella  mushrooms, sliced
  • 2-3 cloves garlic, minced
  • 3 Tablespoons butter
  • 1 1/4 cups low-sodium chicken broth, plus 2 Tablespoons 
  • 1/2 teaspoon dried thyme 
  • 1/2 teaspoon dried oregano
  • 2 1/2 tsp cornstarch
  • 1/3 cup finely shredded parmesan cheese
  • 1/4 cup heavy cream
  • 5 Tablespoons chopped fresh parsley, for garnishing


  • 1. In a medium shallow baking dish add the flour salt and pepper, then whisk together.  Heat olive oil in skillet over medium high heat. 
  • 2. Using a fork, place the chicken in the flour mixture and dredge both sides each piece of chicken then place in hot oil in skillet. Cook until bottom is golden brown, about 4-5 minutes. Turn chicken over and cook other side, reducing temperature just a little bit if to hot, cook about 4-6 minutes or until golden brown on bottom and chicken is fully cooked. Place chicken onto a plate on stovetop to keep warm. Keep the skillet on the stove but shut the heat because you will be using that skillet again, do not clean because you want the delicious brown bits on the bottom of the pan, that is where all the best flavor is.
  • 3. In a seperate skillet while the chicken is cooking, melt butter over medium heat then add mushrooms and garlic and saute until mushrooms just begin to soften, about 3 -4 minutes or until soft and have a slightly golden color.
  • 4. Heat the skillet again that you cooked the chicken in on medium high heat and add 1 1/4 cups of the chicken broth into skillet, while scraping and whisking all of the browned bites from the bottom. Add mushroom mixture to broth in skillet as well as thyme and oregano. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 - 5 minutes.
  • 5. Whisk together 1 tablespoon broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, about 1 minute. Stir in parmesan cheese and cream, season with pepper if needed, also if needed salt (taste first you may not need because broth still has salt), then return return chicken to skillet, spooning all of the gravy and the mushrooms over the chicken, remove from heat and serve on platter or plate and then garnish with parsley and serve chicken while hot, then after on the platter pour the rest of the sauce and mushrooms mixture over the top. Serve with rice, pasta. 

No comments: