Chicken with Mushroom Sauce

Chicken in Mushroom Sauce - a simple yet elegant dish.

1 tbl. vegetable oil
3 tbsp butter, divided
4 boneless chicken breast halves
salt and pepper to taste
2 tablespoons finely chopped shallots or onion
2 cloves garlic, minced
8 - 12 oz white or brown cremini mushrooms, thinly sliced
1 tbsp all-purpose flour
1/3 cup white wine
1/3 cup chicken stock
1/2 cup 10% cream
1 tsp fresh thyme or basil
1/4 tsp hot pepper flakes
parsley for garnish
YIELD: 4 servings
COURSE: Chicken & Other Birds
CUISINE: Canadian
Prep Time: 20 min
Cooking Time: 10 min
Total Time: 30 min
  1. Add the oil and 2 tbsp. butter to a large skillet and melt over medium-high heat.
  2. Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 4 min per side or until no longer pink inside . Remove chicken from skillet.
  3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour over the mushrooms and stir. Add wine, thyme, and pepper flakes and cook off the wine for a couple more minutes. Return chicken to skillet. Add chicken stock and cream, stir and cook for 3 to 5 minutes, stirring occasionally or until sauce reduces a bit and thickens. Remove from heat and stir in the remaining tablespoon of butter
  4. Garnish with parsley and serve hot.