Description
A straightforward, comforting dinner that transforms simple pantry staples into a restaurant-quality meal featuring golden-brown chicken breasts in a rich, savory sauce.
Ingredients
Scale
- 4 large boneless skinless chicken breasts ((about 1.5 lbs total))
- 8 oz cremini mushrooms ((sliced into quarter-inch pieces))
- 1 cup fresh flat-leaf parsley ((chopped, stems removed))
- 3 tablespoons olive oil or unsalted butter
- 3 cloves garlic ((minced))
- 1 small shallot ((finely diced))
- 1 cup chicken broth ((low sodium preferred))
- ½ cup heavy cream or half-and-half ((optional for a richer sauce))
- 1 tablespoon all-purpose flour ((optional, for thickening))
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Lemon juice ((optional, for brightness))
Instructions
- Pat chicken dry, season with salt and pepper, and pound to even thickness.
- Sear chicken in hot oil/butter for 5-6 minutes per side until golden; remove and rest.
- Sauté mushrooms in the same pan until browned, then add garlic and shallots.
- Add flour if using, deglaze with broth, scrape fond, and simmer to reduce.
- Stir in cream, return chicken to pan, simmer until chicken reaches 165°F, then finish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth. Do not freeze if heavy cream is included as it may separate.