Creamy Mushroom Chicken

Creamy Mushroom Chicken

 Creamy Mushroom Chicken


– 1 1/2 lbs. Boneless and skinless chicken breast, cut on the diagonal, cutlets
– 3 tbsp. Grapeseed Oil
– Dredging Flour
– Salt and Pepper to taste

For the Mushroom Sauce:

– 8 oz mushrooms, peeled and thickly sliced ​​
– 1 medium onion, thinly sliced ​​
– 2 tbsp. Butter
– 1/2 cup white wine or chicken stock
– 1 cup cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Creamy Mushroom ChickenCreamy Mushroom Chicken


1. Use a mallet to pound the chicken breasts to an even thickness. Season with salt and pepper.
2. Dust each piece of chicken with flour.
3. Heat the grapeseed oil in a large pot over medium heat. Fry the chicken until golden brown and cooked through on both sides. Then place the chicken on another plate.
4. Add butter and chopped onion to the same pot. Cook until onions begin to brown.
5. Add the mushrooms and wine or stock to the pot. Stir often and cook until the mushrooms are caramelized and soft. Season with salt and pepper.
6. Stir in cream and Parmesan cheese. Reduce heat.
7. Return the chicken to the pot and pour over the mushroom cream sauce. Continue to simmer until the chicken is completely cooked.
8. Enjoy creamy mushroom chicken with your favorite side dish.


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