Chicken with Creamy Mushroom Sauce
A simple, Creole recipe. Seasoned chicken breast simmered in a cream sauce fortified by mushrooms, shallots, parmesan, lemon zest and Dry Sherry with traditional Creole seasonings.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Here's What You Need
- 2 Boneless-skinless Chicken Breasts - See Notes
- 1 cup AP Flour
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Shallots - chopped
- 8 ounces Mushrooms - sliced or quartered
- 4 teaspoons Garlic - chopped, about 4 cloves
- ½ cup Dry Sherry
- 2 cup Chicken stock
- 1 ½ cup Heavy cream
- ¼ cup Parmesan cheese
- 1 tablespoon Lemon zest
- 2 tablespoons Parsley
Herb and Spice Blend
- 2 teaspoon Creole seasoning - plus some for the chicken
- 1 teaspoon dry thyme
- ½ teaspoon Kosher Salt - plus some for the chicken
- 1 teaspoon White Pepper
- ½ teaspoon cayenne - optional
Here's What You Do
- Slice, and flatten breasts to ¼ inch. Depending on the size of the resulting patties, you may want to slice them into smaller pieces. (See Notes for alternates and substitutes)
- Season the breasts with kosher salt and Creole seasoning; set aside for 10 minutes; next lightly dust the seasoned breasts with AP flour, shake off the excess flour and set aside for an additional 10 minutes.
- Place a 12” skillet over medium-high heat and add the olive oil. When oil is hot, brown each breast for 1 minute on each side. Remove the browned breasts and reserve. This should be done in batches if necessary.
- To the same skillet, add the butter. When bubbly, add the shallots and mushrooms and sprinkle with about ½ teaspoon of kosher salt and mix well.
- Saute the shallots and mushrooms until the mushrooms have released their water, the water has cooked off and the mushrooms are beginning to brown. This should take 8 to 10 minutes depending on the size of the mushrooms.
- Add the garlic and the Herb and Spice Blend. Stir to combine for about 2 minutes.
- Next, increase the heat and add the sherry. Stir to combine.
- Bring the sherry to a slight simmer, then add the Chicken stock. Simmer and reduce by ¼, about 10 minutes.
- Next, add the heavy cream. Bring the cream to a simmer, then add the parmesan cheese and lemon zest. Stir to combine and slowly simmer for 5 to 8 minutes
- Stir in the parsley, then add the chicken breasts to the sauce. Coat all the breasts in the sauce and simmer for 5 minutes.
- Serve immediately over pasta. See Notes.
Notes
Check out my article Chicken with Creamy Mushroom Sauce for more detailed instructions, step-by-step photos and mush more information.
Leftovers can be held in an airtight container in the fridge for 3 to 4 days. Reheat on the stove top slowly until the chicken is hated through. Try not to cook the chicken breasts further.
Freezing leftovers is not recommended as the sauce will separate.
You can use chicken tenderloins (flattened to ¼") or "thin" breast sold at the grocery store.
You can use chicken thighs instead of breasts. Substitute yellow onions or green onions for the shallots. If using green onions, add them just before adding the sherry. Substitute romano cheese for the parmesan. In place of the sherry, substitute a dry white wine, brandy or dry vermouth. For a non-alcoholic option, use lemon juice, apple cider vinegar, wine vinegar, or rice wine vinegar. With any of these options, there will be a slight flavor difference, but you will be replacing the acid provided by the sherry.
This dish is excellent served over linguine and many other types of pasta. Try to use a wide pasta that the sauce will adhere to. You can remove the chicken breasts to a platter, then add cooked linguine to the mushroom sauce and mix to thoroughly. Alternately, plate the pasta and chicken. Top with mushroom sauce, parmesan cheese and some parsley.
Chicken with Creamy Mushroom Sauce is also excellent with rice or mashed potatoes.
Nutrition
Calories: 515kcal | Carbohydrates: 31g | Protein: 18g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 504mg | Potassium: 610mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1622IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg
