Chicken Breasts Elegant
Elevate your weeknight dinner game with "Chicken Breasts Elegant," a rich and indulgent dish that feels gourmet but is surprisingly easy to prepare. Tender, golden-seared chicken breasts are nestled in a luxurious creamy mushroom sauce infused with the earthy depth of baby bella mushrooms, aromatic shallots, and fresh herbs like thyme and parsley. A splash of dry white wine adds a sophisticated flair, while heavy cream brings the sauce to a velvety perfection. This versatile recipe is ready in just 50 minutes and pairs beautifully with mashed potatoes, fluffy rice, or crisp steamed vegetables, making it an ideal option for both intimate dinners and entertaining guests. Perfect for those who crave savory comfort food with a touch of elegance, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups baby bella mushrooms, sliced
- 2 small shallots, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, finely chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dredge the chicken breasts in flour, shaking off any excess.
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil.
Sear the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
In the same skillet, add the remaining tablespoon of butter. Stir in the mushrooms and cook for 5-6 minutes until softened and golden brown.
Add the shallots and garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
Stir in the chicken broth and thyme leaves. Cook for 2-3 minutes to allow the flavors to combine.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for 4-5 minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Simmer for an additional 2-3 minutes to warm through.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 863 mg | 18% | |
*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.
