Creamy Chicken & Mushroom

Photo from Lemon Blossoms

There is nothing in this recipe that I don't like. I mean, what's not to like? Cream sauce, garlic, parmesan...Yum. 

So what did I change? Well, I put it over pasta. It just seemed right. 

I didn't use wine because I wasn't going to open an entire bottle for 1/4c, so I swapped it for chicken stock. 

Pro tip: for melting parmesan in a cream sauce, get a block of parmesan and grate it yourself. Bagged shredded or grated parmesan has drying elements to it and it just doesn't melt as well. 

Oh and I didn't dredge the chicken in flour. I figured it's not as necessary and I don't need the carbs with this carb heavy dinner. 

Creamy Chicken Mushroom

Recipe from Lemon Blossoms

Serves 4

• 2 large chicken breast boneless and skinless
• Salt to taste
• 1/4 c all-purpose flour
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1-2 T olive oil
• 2 T butter divided
• 12 ounces mushrooms, stems removed and sliced
• 2 garlic cloves minced
• 1/4 c dry white wine
• 1/2 c chicken stock
• 1/2 tsp Italian seasoning
• 1 c heavy cream
• 1/2 c Parmesan cheese
• Chopped parsley or finely sliced chives to serve optional

Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.

In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.

Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.

In the same skillet melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.

Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.

Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.

Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.

Return the chicken to the skillet and allow the chicken to warm up for about a minute. Season to taste and garnish with fresh chopped parsley or sliced chives and serve.