Mushroom Sauce for Chicken

4 from 1 vote

Course: This-That

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Useful for lots of dishes

Ingredients

For the Chicken

4 chicken breasts boneless skinless - thighs also work fine
salt and pepper
1 teaspoon Herbs de Provence - or Italian seasoning
1 tablespoon butter
1 tablespoon oil

For the Mushroom Cream Sauce

2 tablespoons butter
3 teaspoons garlic minced
8 ounces mushrooms about 1 cup sliced mushrooms
½ cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper cracked or a pinch of ground black pepper
2-3 tablespoons Parmesan cheese - freshly grated see note

Instructions

Preheat oven to 400 degrees.
Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
In a large cast iron skillet (or other oven-safe skillet – see note), combine oil and butter over medium-high heat.
Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
Stir in chicken broth, heavy cream, Dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
Spoon the mushroom sauce over the chicken and serve.

Notes

Skillet: I prefer a cast-iron skillet to get a really nice browned exterior on the chicken, but a good quality stainless steel pan will work too – simply add an extra teaspoon or two of oil to the pan to keep the chicken from sticking and brown the chicken over medium-low heat.

Baking dish option: No oven-safe skillet? No problem. Simply prepare the chicken and mushroom sauce as written in any skillet you have, then transfer to a baking dish/casserole dish before transferring to the oven.

Parmesan: Sometimes I add a few tablespoons of freshly grated Parmesan cheese to the sauce, it really takes this sauce over the top! Be sure to grate it yourself from a block – do not use per-shredded Parmesan as it does not melt and incorporate into the sauce as well as freshly-grated Parmesan does and can give your sauce a gritty texture.

Nutrition - See Recipe Post for Nutrition Disclaimer