Ingredients

The following ingredients have 2 Servings
  • 2 Chicken Breasts
  • 1/2 cup Heavy Cream
  • 2 tsp Worcestershire Sauce
  • 1 large Shallot (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp Paprika
  • 1 tsp Mushroom Powder
  • 1 tsp Pepper (black, freshly cracked)
  • 2 tbsp Butter
  • 1 tsp Salt (or to taste)
  • 1 tbsp Flour (for browning and thickening)

Instruction

  • In a shallow dish add the flour and lightly coat the chicken breasts. Shake off excess flour and brown in a hot skillet for a minute or two each side. We aren't trying to cook the chicken here, just brown the surface. When they are browned set them aside.
  • In a bowl add the chopped shallot, Worcestershire sauce, heavy cream, minced garlic, paprika, mushroom powder, salt, and pepper. Add about a half cup of water and mix it up thoroughly.
  • Place the chicken in a baking dish and pour the cream sauce over it. Put it in the oven at 165 degrees Celsius for 55 minutes. Make sure that you use a small enough baking dish so that when you put the cream sauce over the chicken breasts they are covered.
  • After the chicken is done use tongs to place the chicken on a plate and put the sauce into a saucepan. On medium heat whisk the sauce around and add a tsp of flour and the butter to thicken it up. Pour it over the chicken breast directly on the plate. Serve the baked chicken cream sauce immediately.