Serves 4
30 min
Creamy Chicken & Mushrooms
Recipe GLPR011f98392327a8
Pan-seared tender chicken cutlets nestled in a silky cream sauce with sautéed mushrooms and a bright splash of white wine. This elegant French-inspired dish comes together in just 30 minutes for an impressive weeknight dinner.
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Ingredients
4 chicken cutlets (4-5 ounces each)
4 cups mixed mushrooms, sliced if large
½ cup dry white wine
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
Directions
Heat a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 5-6 minutes per side until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the sliced mushrooms and sauté over medium-high heat for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Reduce heat to medium and stir in the heavy cream until the sauce is smooth and well combined. Simmer for 2-3 minutes without boiling.
Return the chicken cutlets to the skillet and nestle them into the sauce. Heat through for 1-2 minutes, then remove from heat.
Garnish with fresh parsley and serve immediately over rice, potatoes, or vegetables.
