Chicken a La Peggy
Transform your dinner table with the indulgent charm of Chicken a La Peggy, a luxurious yet approachable dish that combines the succulent flavor of golden-seared chicken breasts with a creamy garlic mushroom sauce. This comforting recipe brings together tender chicken, earthy mushrooms, a splash of wine, and a touch of heavy cream for a rich, velvety finish. Elevated with fresh parsley and brightened by a hint of lemon juice, this dish is perfect for family dinners or entertaining guests. Ready in just 45 minutes, Chicken a La Peggy pairs beautifully with fluffy mashed potatoes, fragrant rice, or crusty bread to soak up every drop of the irresistible sauce. A must-try recipe that’s as flavorful as it is easy to make!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cups all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 8 ounces white button mushrooms, sliced
- 0.5 cups dry white wine
- 1 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts in flour, shaking off any excess.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sliced mushrooms, and sauté for 5-7 minutes until the mushrooms are golden and tender.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the wine is reduced by half.
Stir in the chicken stock and bring the sauce to a gentle boil.
Reduce the heat to low and whisk in the heavy cream and remaining 1 tablespoon of butter until smooth.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and cook for an additional 10-12 minutes until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Stir in the chopped parsley and lemon juice just before serving.
Serve the Chicken a La Peggy hot, with sauce drizzled over the top. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
