Chicken Breasts with Porcini Mushrooms
Elevate your dinner table with this luxurious recipe for Chicken Breasts with Porcini Mushrooms, a dish that blends tender, golden-seared chicken with a creamy, white wine-infused mushroom sauce. Infused with the earthy, umami richness of dried porcini mushrooms and accented by fresh thyme, this entrée is both elegant and comforting. A velvety sauce made with heavy cream and the reserved mushroom soaking liquid ensures every bite is flavorful and indulgent. Perfect for a weeknight treat or a special occasion, this dish pairs beautifully with mashed potatoes, roasted vegetables, or a side of crusty bread to soak up the decadent sauce. Ready in just 50 minutes, this recipe delivers a gourmet dining experience right in your own kitchen!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 ounce Dried porcini mushrooms
- 2 cups Low-sodium chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 piece Shallot, finely chopped
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the dried porcini mushrooms in a bowl and pour 1 cup of hot chicken broth over them. Let them soak for 15 minutes, then drain through a fine mesh sieve, reserving the soaking liquid. Chop the mushrooms finely and set aside.
Pat the chicken breasts dry with paper towels, then season both sides with salt and ground black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate covered with foil.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the shallot and cook for 2-3 minutes until softened.
Sprinkle the flour into the skillet and stir constantly for 1 minute to make a roux.
Slowly pour in the white wine, stirring constantly to avoid clumps. Add the remaining 1 cup of chicken broth, the reserved mushroom soaking liquid, and the chopped porcini mushrooms. Simmer for 3-5 minutes until the sauce thickens slightly.
Stir in the heavy cream and fresh thyme leaves. Simmer for another 2-3 minutes, then return the chicken breasts to the skillet. Spoon the sauce over the chicken and cook for an additional 5 minutes to let the flavors meld.
Transfer the chicken breasts to a serving plate, spoon the porcini mushroom sauce over the top, and garnish with fresh parsley. Serve warm.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2490 mg | 53% | |
*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.
