Indulge in a culinary masterpiece with our Chicken with Garlic Mushroom Sauce recipe. This dish is a symphony of flavors, featuring tender chicken breasts bathed in a luscious cream sauce enriched with the earthiness of mushrooms, the aromatic touch of garlic, and the subtle warmth of rosemary. Each bite is a journey into creamy perfection, making this recipe a standout choice for both weeknight dinners and special occasions.
In our home, the Chicken with Garlic Mushroom Sauce has become the epitome of comfort and elegance. It all started when my husband, inspired by a cozy weekend getaway, decided to recreate a restaurant-style dish that left a lasting impression. The sizzle of chicken in olive oil, the aroma of garlic and rosemary filling the kitchen, and the magical transformation as the creamy sauce enveloped the ingredients became a culinary tale that we now share with friends and family. It’s a dish that brings warmth and sophistication to our table, creating cherished moments with every savory spoonful.
Why This Creamy Garlic Mushroom Chicken is a Culinary Triumph
- Tender and Juicy Chicken: Sliced lengthwise, the chicken breasts are browned to golden perfection, ensuring a juicy and flavorful experience with every bite.
- Mushroom Magic: The button mushrooms, shallots, and minced garlic create a rich and earthy medley, elevating the dish with layers of complexity.
- Creamy Elegance: The luxurious cream sauce, enriched with double cream and a hint of white wine, delivers a velvety texture that’s both indulgent and comforting.
- Balanced Flavors: The addition of wholegrain mustard adds a subtle kick, balancing the richness of the sauce and enhancing the overall taste profile.
Ingredients:
- 15ml (1 tbsp) olive oil
- 4 skinless, boneless chicken breasts, sliced lengthwise
- Salt and pepper, to taste
- 250g (8oz) button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary or 1 tsp dried rosemary
- 15g (1 tbsp) flour
- 80ml (1/4 cup) dry white wine
- 80ml (1/4 cup) chicken stock
- 375ml (1.5 cups) double/heavy cream
- 15g (1 tbsp) wholegrain mustard or Dijon mustard
Instructions:
- Heat olive oil in a pan over medium heat. Season sliced chicken breasts with salt and pepper, then brown on both sides until golden. Remove to a plate, knowing they will finish cooking later.
- In the same pan, add mushrooms, chopped rosemary, salt, and pepper. Brown mushrooms for 2-3 minutes, then add shallots and minced garlic, cooking for an additional 1-2 minutes.
- Stir in flour to combine, then add white wine, scraping the pan’s bottom to release the flavorful bits. Pour in chicken stock, double cream, and mustard, stirring to combine.
- Return the chicken breasts, along with their released juices, to the pan. Bring the sauce to a boil, then reduce heat to low and let it simmer for 10 minutes.
- Taste the sauce and adjust salt and pepper if necessary. Serve this decadent dish over your favorite accompaniment and savor the creamy, flavorful goodness.
Notes:
- Consider pairing this dish with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
- For a lighter version, you can use half-and-half or whole milk in place of heavy cream.
- Feel free to customize the recipe with your favorite herbs or additional vegetables for a personalized touch.
