Creamy Mushroom Chicken Is Exactly What I Want to Eat Tonight
There’s nothing like autumn to make a person forget how weather works. How is it so cold outside? It seems like just last week I was hot. Has the world gone topsy-turvy? No, it’s just tilting on its axis the same way it does every year, which means it’s time to start every single day for at least the next six months being surprised by how cold it is.
The good news is that this is the perfect weather for hovering over the stove, because that’s the warmest part of the house. Try this creamy chicken in a blanket of mushroom sauce for a savory, satisfying dinner that will make you feel warm and cozy all through winter.
Start with two large chicken breasts and slice them in half so they’re an even thickness. You could also pound them if you like. Dredge the breasts in flour, and sauté them in butter and olive oil for about five minutes on each side. Once they’re golden-brown, set them aside, but don’t empty out the pan. Use the remaining oil, butter, and chicken drippings to sauté chopped mushrooms. Add a bit of extra butter.
The mushrooms will start to release water as they cook. When that happens, add freshly chopped garlic to the pan. Keep cooking the mushrooms until the water has cooked off, then take them out of the pan and set them aside.
In the same pan, add chicken broth, lemon juice, and Dijon mustard. You could also add some white wine if you have it. The mustard gives it more flavor and tastes fantastic with the mushrooms. Let the sauce simmer for a few minutes to reduce it, then add heavy cream and return the chicken and mushrooms to the pan. Bring it back up to a low simmer and let the sauce cook for another few minutes to reduce the sauce and finish cooking the chicken. Serve it immediately with potatoes, rice, pasta, or steamed vegetables.
Get the recipe: Creamy Mushroom Chicken from Salt and Lavender
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