Chicken Breast with Cream of Mushroom. I do recommend seasoning the chicken for even better flavor. I can't cook without salt, pepper and garlic in everything! The black pepper complements the gravy perfectly.
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Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, chicken breast with cream of mushroom. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Breast with Cream of Mushroom is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Chicken Breast with Cream of Mushroom is something which I've loved my entire life. They are nice and they look fantastic.
I do recommend seasoning the chicken for even better flavor. I can't cook without salt, pepper and garlic in everything! The black pepper complements the gravy perfectly.
To begin with this recipe, we have to prepare a few ingredients. You can have chicken breast with cream of mushroom using 11 ingredients and 6 steps. Here is how you cook that.
Composition for Chicken Breast with Cream of Mushroom:
- Prepare 2 for Skinless Boneless Chicken Breast,.
- Give Pinch of Sea Salt,.
- Need Pinch for White Pepper,.
- Provide Pinch - Dried Mushroom Powder,.
- You need 2 TBSP for Canola / Peanut / Vegetable Oil,.
- Need 1 TBSP Ghee,.
- Provide 50 g Shiitake Mushrooms Thinly Sliced,.
- You need 3 Cloves - Garlic Finely Minced,.
- Provide Pinch of Za'atar,.
- Give - Parsley Coarsely Chopped, For Garnishing.
- Give 80 g for Heavy Whipping Cream,.
Add your chicken breasts and cover. The longer you cook it the better it will taste and chicken will be tender and juicy. Great recipe for a crock pot as well. Chicken Breasts with Mushroom Cream Sauce is an excellent go to if you are entertaining or want to prepare a meal for a special occasion.
Chicken Breast with Cream of Mushroom instructions:
- Place chicken breast on a counter. Cover with cling film. Using a meat tenderizer, gently pound the chicken breast until even thickness..
- Season generously with salt, pepper and mushroom powder. In a skillet over medium heat, add oil and ghee. As soon as the oil is heated up and the ghee has melted, add in the chicken breast, laying away from you..
- Cook until 50% thru'. Flip and cook until about 75% thru'. Remove from heat and set aside to rest on a plate..
- In the same skillet over medium heat, add mushrooms. Saute until slightly caramelized. Add in garlic and za'atar. Saute until well combined and aromatic..
- Add in cream and deglaze the skillet. Bring it up to a simmer. Add in the chicken and whatever leftover liquid on the plate..
- Tilt the skillet and baste the chicken with the cream mixture. Remove from heat and transfer onto serving plate. Garnish with parsley. Serve immediately..
While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems. Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper. In a medium bowl, combine condensed soup and half and half. Pour over chicken breasts until well coated.
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