Creamy Mushroom Chicken

Creamy Mushroom Chicken Dish Guide

Serves 4

Five in 25

Five Ingredients

2 large chicken breasts (about 1.5 lbs)

16 oz cremini mushrooms, sliced

1 cup heavy cream

1 cup chardonnay

1 medium white onion, diced

From the Pantry

2 cloves garlic, minced

1 T Dijon mustard

2 T olive oil

Heat a large skillet over medium high heat. Ideally use a stainless steel pan to create the best fond but cast iron or non-stick will work as well. Add in the olive oil. Season the chicken with salt and pepper and lay into the pan. Sear for 5-6 minutes on the first side or until deeply golden brown. Flip and add in the diced onion and mushrooms into the skillet around the chicken. Place a lid on the pan and cook for 4-5 minutes more. As the mushrooms release liquid they will create steam and help cook the chicken through.

Remove the chicken from the skillet and continue to cook the onions and mushrooms and season them with salt and pepper as well. Once mushrooms are softened add in the garlic and cook for one minute. Next add in the wine and scrape up any fond off the bottom of the skillet. Add in the cream and bring to a simmer. Add in the Dijon mustard and stir. Reduce heat to a bare simmer.

Taste and adjust seasoning with salt and pepper as needed. Check to see if your chicken is cooked through to at least 160F. If it is not, return chicken to the mushroom sauce and cook until done.

To serve, cut the chicken into thick slices and spoon the sauce over the chicken. Great side ideas would be mashed potatoes, noodles, or fresh veggies.