Creamy Chicken with Mushrooms
This light creamy dish is everything you want a summer dinner to be.
Making this creamy chicken with mushrooms recipe is much more simple then you would think. Start by cutting your chicken breasts into equal size pieces, 2-3 per breast. Generously salt and pepper each side and allow to sit for 5 minutes. Heat the vegetable oil and butter in a large cast iron skillet over medium heat. In a medium bowl, mix the salt, pepper, and all purpose flour together and dip the chicken in, patting the flour into place. Once your skillet is hot sear each piece of chicken until each side is golden colored. Remove from the pan and set aside until all of the chicken is browned on both sides.
Add the remaining vegetable oil to the skillet and sauté the mushrooms and garlic. Once the mushrooms have browned, add the white wine all at once. Stir to combine, making sure to scrape up the brown bits on the bottom of the pan. Add the thyme and chicken back to the pan and bring to a boil, then reduce the heat to low and cover. Let your sauce simmer for 10-15 minutes until the chicken is cooked through and juices run clear. Remove the chicken and add the cream, stirring constantly over low heat until the sauce is reduced and thick. Add the chicken back to the pan to serve. Top with parmesan cheese and more thyme, enjoy!
Tip: This dish goes really well with a starch like our smashed potatoes recipe or try your hand at homemade risotto. Baking some crispy brussel sprouts as a side is a fast and simple way to add some color to your plate. For the perfect wine pairing, check out our blog post. We got the chance to try and amazing Chardonnay from Bevan Cellars. To say that it is a perfect match for this dish is an understatement.