Ingredients

The following ingredients have 2 Servings
  • 2 chicken breasts, large ((boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1))
  • 1/2 tsp salt
  • black pepper
  • 1/4 cup flour
  • 15g / 1 tbsp unsalted butter
  • 30g / 2 tbsp unsalted butter
  • 300g / 10 oz mushrooms (, sliced (button or Swiss brown))
  • 2 garlic cloves (, minced)
  • 1/4 cup dry white wine ((sub more chicken stock, Note 2))
  • 1/2 cup chicken or vegetable stock (, low sodium)
  • 1 cup thickened / heavy cream (, full fat (Note 3))
  • 1/2 cup parmesan (, finely and freshly grated (Note 4))
  • 2 tbsp chives (, finely sliced (optional) – sub parsley, green onions, or omit)

Instruction

  • Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
  • Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
  • Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
  • Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
  • Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
  • Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
  • Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
  • Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
  • Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
  • Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.