Sammy Montgoms

Mushroom Chicken with Parmesan & White Wine

Name: Mushroom Chicken with Parmesan & White Wine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breasts (cut in half, lengthwise); 1 tbsp olive oil (to fry the chicken); 4 tbsp butter (); 4 garlic cloves (chopped fine); 1 shallot (chopped fine); 2 cups mushrooms (227 grams) (cremini or white); 1 ½ tbsp balsamic glaze; 1 cup chicken stock (salted); 3/4 cup heavy cream; 1/2 cup white wine (chardonnay); 1 cup parmesan cheese (grated); 1/3 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/8 tsp nutmeg; 1 tsp fresh thyme (chopped fine); fresh parsley (to garnish, optional)

4 servings

portions

10 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

4 chicken breasts (cut in half, lengthwise)

1 tbsp olive oil (to fry the chicken)

4 tbsp butter ()

4 garlic cloves (chopped fine)

1 shallot (chopped fine)

2 cups mushrooms (227 grams) (cremini or white)

1 ½ tbsp balsamic glaze

1 cup chicken stock (salted)

3/4 cup heavy cream

1/2 cup white wine (chardonnay)

1 cup parmesan cheese (grated)

1/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/8 tsp nutmeg

1 tsp fresh thyme (chopped fine)

fresh parsley (to garnish, optional)

Instructions

Begin by slicing the chicken in half, lengthise.

Next, chop the garlic, shallot, mushrooms, and set aside until ready to use.

To a large ziplock bag, add the flour and seasonings.

Add the chicken tenders to the bag, seal, and shake until coated evenly.

To a large, deep frying pan, add 2 tbsp of butter and olive oil, and set to medium/high heat.

Add the chicken, and pan fry for 2 minutes per side. Don't worry about fully cooking the chicken in this step.

Remove the chicken from the pan, and set aside for a couple of minutes.

To the same pan, add the last 2 tbsp of butter, garlic, shallot, mushrooms, and fresh thyme. Sauté on medium heat for 1-2 minutes, or until the mushrooms have softened.

Add the balsamic glaze and white wine. Let simmer until the wine has reduced by half. About 2 minutes.

Add the chicken stock, and heavy cream, and let simmer for 2-3 minutes.

Add your parmesan cheese, and simmer until slightly thickened.

Nestle back in the chicken, and continue to simmer until the chicken is fully cooked. Tip: flip the chicken to ensure it cooks evenly and bast it with the sauce as it's simmering. It shouldn't take longer than 4-5 minutes to fully cook. Once it reaches an internal temperature of 165 °F, its safe to eat.

Finish with fresh parsley and serve on top of mashed potatoes, rice, or pasta of choice.