Lauren's Creamy Chicken With Sauteed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Rich and creamy, lovely presentation suitable for guests. The sauce is purposely very thick after baking. Delicious with or without the optional red bell peppers, which add a touch of sweetness. Prep time includes sauteing. Ingredients:
4 boneless skinless chicken breasts |
3 tablespoons butter, divided |
1 tablespoon olive oil |
10 ounces fresh mushrooms, sliced |
1 red bell pepper, sliced to 1/8-inch strips (optional) |
1/2 teaspoon kosher salt |
4 tablespoons flour |
8 ounces whipping cream |
8 ounces chicken broth |
Directions:
1. Preheat oven to 350 degrees.
2. Saute chicken breasts in 1 Tbsp butter and 1 Tbsp olive oil until brown and juices run clear (about 10 minutes). Set chicken breasts in shallow baking dish. VERY IMPORTANT: Avoid transferring any butter/grease to the baking dish! Butter in the bottom of the baking dish would cause your sauce to separate and appear greasy.
3. At the same time, in a separate pan, saute mushrooms and optional red bell pepper in remaining butter with salt (5-10 minutes). Using slotted spoon, spoon up VERY WELL-DRAINED veggies and set on top of chicken breasts.
4. Reserve remaining butter from sauteing veggies. OPTIONAL: Transfer to a high-sided sauce pan to make vigorous whipping easier. Add flour, heat and stir. Slowly add whipping cream, then chicken broth, whipping constantly over heat. When smooth, pour over top of chicken and veggies.
5. Bake uncovered at 350 degrees for 20-25 minutes.
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