Prep Time: 10 mins I Marinating Time: 30 mins I Cooking Time: 25 - 30 mins I Serve: 1 - 2
A quick 30-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile Creamy Mushroom Sauce served with a lightly crusted chicken breast. It’s as tasty as it looks! Creamy Mushroom Sauce is the real hero in this dish. The creamy mushroom sauce in this recipe is a perfect sauce for chicken breast, adding richness which results in enhancing the chicken taste.
Ingredients :-
For Marinade :-
1-2 Chicken Breasts (boneless & skinless) ¼ tsp. Salt
½ tsp. Black Pepper Powder
For Mushroom Sauce
8-10 Button Mushrooms (sliced) 1 tbsp./15 ml. Vegetable Oil 20 g. Butter (salted) 1 cup/230 ml. Thick Heavy Cream ½ cup/115 ml. Chicken Stock Salt to taste 5-6 Garlic Cloves (finely chopped) ¼ tsp. Black Pepper Powder
Coriander Leaves (finely chopped)
Method :-
For Marinating :-
Cut each breast in half horizontally to form 4 thin steaks in total. Season with salt and pepper on both sides. Rub well and place in a large bowl. Cover it and set aside for 30 mins
For Mushroom Sauce :-
Heat veg oil + butter in a non-stick pan. Once the butter starts melting add the seasoned chicken steaks to the pan and cook each side for 2-3 mins until golden brown and just cooked through. Remove from the pan, cover and keep warm
Increase heat to high and add the sliced mushrooms to the pan and cook for 3-4 minutes, until starting to turn golden brown on the edges
Add cream + chicken stock to the pan and mix well, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly
Add salt + sautéed chicken steaks + garlic cloves and black pepper powder to the pan and simmer for 30 seconds. Garnish with chopped coriander leaves, mix well and turn off the flame
Transfer to the serving plate
Time to Taste :)