Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and pepper.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of the butter and the olive oil over medium heat.
4. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside.
6. Add the remaining 2 tablespoons of butter to the skillet and melt over medium heat.
7. Add the sliced mushrooms and garlic to the skillet and cook for 2-3 minutes, or until the mushrooms are tender.
8. Add the white wine to the skillet and cook for 2-3 minutes, or until the wine has reduced by half.
9. Add the chicken broth to the skillet and bring to a simmer.
10. Add the heavy cream to the skillet and stir to combine.
11. Return the chicken to the skillet and spoon the sauce over the chicken.
12. Simmer for 5-7 minutes, or until the sauce has thickened.
13. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 14g
Protein: 36g
Sodium: 550mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced onions to the skillet with the mushrooms and garlic for extra flavor.
- Substitute the mushrooms with sliced bell peppers or zucchini for a different twist.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to the skillet.
- To make this recipe dairy-free, substitute the butter and heavy cream with dairy-free alternatives.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and sauce over a bed of rice or pasta.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the chicken is not browning, increase the heat slightly.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
This dish is a classic French recipe that has been enjoyed for centuries.
Flavor profiles:
This dish has a rich and creamy sauce with a savory flavor from the mushrooms and garlic.
Serving suggestions:
Serve with a glass of white wine or sparkling water with lemon.
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Region: French