Chicken Macarthur Another Version
Indulge in the creamy, savory elegance of **Chicken Macarthur Another Version**, a classic chicken recipe reimagined for effortless weeknight luxury. Juicy, golden-browned chicken breasts are nestled in a rich and aromatic sauce made with sautéed mushrooms, garlic, white wine, and heavy cream, then brightened with fresh thyme and parsley for a burst of herbaceous flavor. This one-pan wonder is perfect for serving over fluffy rice or tender pasta, soaking up every spoonful of the velvety sauce. With just 15 minutes of prep time and straightforward techniques like skillet-searing and deglazing, this dish strikes the perfect balance between gourmet sophistication and approachable home cooking. Whether you're hosting a dinner party or treating yourself, this creamy mushroom chicken recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cups White mushrooms, sliced
- 2 cloves Fresh garlic, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.75 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked rice or pasta (optional, for serving)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken breasts lightly in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Cook the chicken breasts in the skillet for 4-5 minutes on each side, until golden brown. Remove from skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, until they are golden and softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the skillet by adding the chicken broth and dry white wine. Scrape up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and let it reduce slightly, about 3-4 minutes.
Stir in the heavy cream and fresh thyme. Return the chicken breasts to the skillet, spooning some of the sauce over them.
Lower the heat, cover, and cook on a gentle simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Sprinkle with fresh parsley before serving.
Serve the chicken and sauce over cooked rice or pasta, if desired.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.0 g | ||
| Protein | 253.1 g | 506% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3035 mg | 65% | |
*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.
