When only comfort food will do, try this Creamy Mushroom Chicken, Tender pan-fried chicken fillets smothered in a deliciously rich and creamy mushroom sauce, perfect for serving over pasta, rice or mashed potato. This chicken recipe is ready in under 30 minutes, so it is perfect when you need a quick and easy dinner that the whole family will enjoy. Perfect for weeknight meals or as a cozy weekend supper with friends.
Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
Lay the chicken breast flat on a chopping board.
Use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
Carefully cut through until you have two plump fillets.
If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Add the flour to a shallow dish.¼ cup all-purpose flour
Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ teaspoon salt ½ teaspoon black pepper
To cook the dish
Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoon olive oil 1 tablespoon butter 4 chicken fillets
Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
Turn the heat up to high and add the mushrooms to the pan, cook for 3-4 minutes until they are browned.2 cups sliced mushrooms
Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tablespoon butter 1 small onion (chopped)
Add the garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 5)2 garlic cloves (finely minced) 2 tablespoon flour
Slowly whisk in the chicken broth and sherry (if using).¾ cups chicken broth/stock 2 tablespoon dry sherry (optional)
Bring to a simmer and cook gently for a minute.
Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream ½ teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper
Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
Season to taste and serve.
Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
Use any mushrooms that you have available. I like baby Bellas, but this works with button mushrooms or large field mushrooms. If using field mushrooms, make sure you cook then for longer.
Use any onion you have available, or substitute in a shallot.
I use Dijon mustard, but you can use grain mustard, English mustard, or sweet American mustard.
Don't worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.