Pan-Fried Chicken Breasts In Mushroom Sauce
Recipe: #26156
June 03, 2017
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Vegetables, Mushrooms, Eastern European, French, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Wine, Heavy Cream, Boneless Pieces more
"A fast meal"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (448.3 g)
- Calories 624.6
- Total Fat - 34 g
- Saturated Fat - 16 g
- Cholesterol - 223.1 mg
- Sodium - 1290.3 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 4.4 g
- Sugars - 6.2 g
- Protein - 53.1 g
- Calcium - 141.7 mg
- Iron - 2.3 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large non-stick frying pan. Fry the chicken both sides, until golden brown, then transfer to a casserole dish. You are going to continue cooking the chicken later, so just it just needs to be golden on the outside but not cooked on the inside. We do not want dried chicken.
Step 2
In the same pan heat the butter and scrape the bottom; add onions and cook for 5 mins until soft. Turn up the heat, add the mushrooms and garlic, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds.
Step 3
Now bring the chicken breast back to the pan, add the stock and simmer for 10 minutes Uncover.Add cream, parsley and coarsely ground black pepper, simmer for another 5 minutes and serve.
Tips & Variations
No special items needed.
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