Chicken Breast with White Wine & Mushroom Cream Sauce
Chicken Breast with White Wine & Mushroom Cream Sauce
Chicken Breast with White Wine & Mushroom Cream Sauce

Chicken Breast with White Wine & Mushroom Cream Sauce

David Venable

Need an elegant entrée? This impressive recipe looks and tastes like something you’d order in a five-star restaurant.

Ingredients

  • 4 chicken breasts, trimmed
  • 1/4 cup olive oil (for chicken)
  • 1 Tbsp olive oil (for sauce)
  • Salt and pepper, to taste
  • 1/2 lb button mushrooms
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1 cup cream

Directions

Preheat oven to 350°F.
Before cooking the chicken, brush each breast with oil and season with salt and pepper. In a large, nonstick pan over medium heat, sauté the chicken for 1-2 minutes until golden on each side. Place the chicken on a baking tray and bake in the oven for 12-15 minutes, or until cooked through.
To make the sauce, add the olive oil and mushrooms to the same skillet and cook for 2 minutes until the mushrooms soften. Add the stock and wine and simmer for about 4 minutes. Add the cream, then cook for about 10 minutes, stirring constantly until the sauce thickens. Pour the sauce over the chicken and serve.

Cook's Notes

The best way to clean mushrooms is to brush them off with a clean kitchen towel.|Also, when purchasing whole white button mushrooms at the store, choose a box that has the cleanest mushrooms as some of them are dirtier than others.

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