Ingredients
Method
- Season both sides of the chicken breasts with salt and pepper.
- In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove the chicken to a plate and set aside.
- Pour in white wine to deglaze the pan. Scrape up any browned stuck-on bits and cook for about 30 seconds, or until the wine has mostly evaporated.
- In the same skillet, add the remaining 1 tablespoon of butter. Sauté mushrooms until soft and the liquid has cooked down, about 5 minutes.
- Toss in garlic and sauté until fragrant, about 30 seconds.
- Add flour. Cook and stir for about 1 minute to remove the raw flour taste.
- Reduce heat to medium-low. Pour in chicken broth and heavy cream, and bring to a gentle boil. Add Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce.
- Taste and season with salt and pepper, if needed.
- Simmer the sauce gently until it has reduced a little and is thick and creamy, about 2-3 minutes.
- Return the chicken and plate juices to the skillet. Simmer for another 2 minutes, or until the chicken is warmed through and its internal temperature reads 165°F.
- Garnish with fresh chopped parsley (optional) or chives. Dish and serve hot.
- Enjoy!
Notes
Ingredient Swap: I often use cremini mushrooms for a deeper flavor, and a splash of dry white wine for deglazing adds a lovely brightness that I really enjoy.
Storage Tip: This dish keeps beautifully for up to three days in the fridge.
I store the chicken and sauce together in a sealed container and gently reheat it on the stove with a splash of broth to loosen the sauce.
Make-
Ahead Advice: You can slice the mushrooms and mince the garlic a day ahead.
I find keeping them in separate containers in the fridge saves precious minutes when you're ready to cook.
Common Mistake: The most important step is letting the flour cook for a full minute after adding it to the mushrooms.
I learned the hard way that rushing this gives the sauce a pasty, raw taste.
Serving Suggestion: I love serving this over a bed of buttered egg noodles or mashed potatoes to soak up every bit of that creamy sauce.
A simple green salad on the side is perfect.
Equipment Note: A good, heavy-bottomed skillet is my best friend for this recipe.
It ensures even heat for searing the chicken and prevents the sauce from scorching later on.