Recipe for Chicken with Mushroom Cream Sauce – Sometimes you just want something easy for dinner. This Chicken with Mushroom Cream Sauce fits the bill perfectly.
Chicken with Mushroom Cream Sauce
Sometimes you just want something easy for dinner. This Chicken with Mushroom Cream Sauce fits the bill perfectly.
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 package mushrooms, sliced (button or portabella)
- 1/4 cup white wine
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 1/2 tbsp Dijon mustard
- 1 1/4 tsp dried oregano
- 2 tbsp butter
- In a medium saucepan, melt 2 tbsp butter and add the mushrooms. Cook for 2 minutes then add the white wine, and saute on medium-low heat until wine has evaporated. Once mushrooms are done, remove from heat and set aside.
- In a large skillet, heat the olive oil on medium-high. Season the chicken with salt and pepper on both sides, then add to skillet. Saute chicken until cooked through, about 15 minutes, turning one time. Transfer to a plate and cover to keep warm. Add the chicken broth, cream, oregano, cooked mushrooms and mustard to the pan and whisk to combine. Cook for about 3 minutes, then pour sauce over chicken and serve immediately.