Chicken Breast in Creamy Mushroom Sauce

Chicken Breast in Creamy Mushroom Sauce

Written by on in Main Course
Chicken Breast in Creamy Mushroom Sauce
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Chicken Breast in Creamy Mushroom Sauce

Recipe by GeeDeeCourse: Main CourseCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

1206

kcal
Total time

50

minutes

Succulent chicken breasts cooked in the oven with herby butter and finished with a creamy mushroom sauce

Ingredients

  • Prepping the Chicken

  • 3 Garlic Cloves

  • 2 tsp Dried Thyme

  • 250 g Butter softened

  • Salt + Pepper

  • 4 chicken breasts skin on

  • Mushroom Sauce

  • 30 g unsalted butter

  • 300 g mushrooms sliced (cremini or portabello)

  • 1 sml white onion finely diced

  • 120 ml dry white wine

  • 120 ml chicken stock ½ chicken stock cube in 120 ml of hot water

  • 240 ml double cream

  • 125 g parmesan freshly grated

  • To Serve

  • 40 g parsley roughly chopped

Directions

  • Turn the oven to 200°C/400°F/Gas mark 6
  • Dice/mince the garlic cloves until fine and place in a small bowl.
  • Add the dried thyme and softened butter.
  • Mix together to form a buttery paste
  • Loosen the skin on the chicken breasts with your fingers, to form a pocket.
  • Place a ¼ of the herby butter under the skin, replace the skin over the butter and run your hand along the skin to smooth out the butter and it is evenly spread. (See Video)
  • Repeat with other 3 breasts
  • Season both sides of the chicken with salt and pepper.
  • Place the chicken breasts into a baking dish and place in the oven for 20-25 minutes or until cooked through.
  • For the Mushroom Sauce
  • 10 minutes before the chicken is cooked, start to make the sauce
  • Place the butter in a large frying pan over a medium heat, when the butter has melted throw in the onion and sweat off until translucent.
  • Turn the heat up to medium/high and add the mushrooms
  • Continue cooking for 4/5 minutes until both onion and mushrooms are golden.
  • If any liquid appears, keep cooking until the liquid has evaporated
  • Add white wine and allow to cook out for 30 seconds to burn off the alcohol,
  • Add chicken stock, allow to boil for 1 minute or so, to reduce down slightly.
  • Then add cream, lower heat to medium and simmer for 3/4 minutes until it reduces and thickens slightly. Keep stirring
  • Add the parmesan cheese and season to taste
  • Remove the chicken from the oven and carefully place in the sauce, skin side down, along with any juices that may be in the tray
  • Turn the chicken breasts over and spoon the sauce over the chicken and allow to simmer for 1 minute
  • Serve with a sprinkling of chopped parsley, fine green beans and baby new potatoes
  • Enjoy.

Recipe Video