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February 24, 2017

Chicken with Mushroom Cream Sauce

by Straight Outta My Kitchen


Yield: 2 Servings
Prep time: 15 Minutes
Total time: 45 Minutes


2 Chicken breasts
1/2 teaspoon of Ground black pepper
1/4 teaspoon of Salt
1 tablespoon of Vegetable Oil
1 Shallot (minced)
1 cup of White mushrooms
2 tablespoons of Dry white wine
1/4 cup of Chicken broth
2 tablespoons of Heavy Cream
2 tablespoons of Green onions (sliced)


1. Season chicken with salt and pepper both sides
2. Heat oil in a medium skillet over medium heat. Add the chicken and coo, turning once or twice and adjust the heat to prevent burning. Until brown and an instant read thermometer inserted into the thickest part register 165 F 12-16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallots to the pan and cook, stirring until fragrant about 30 seconds. Add mushrooms cook stirring occasionally until tender about 2 minutes. Pour in wine simmer until almost evaporated scraping up any brown bits about 1 minutes. Pour broth and cook until reduced by half 1-2 minuets. Stir in cream and green onions return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute
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