Chicken with Creamy Mushroom Sauce

Name: Ayam dengan Saus Jamur Krim
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 chicken breasts, large ((boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1)); 1/2 tsp salt; black pepper; 1/4 cup flour; 15 g / 1 tbsp unsalted butter; 30 g / 2 tbsp unsalted butter; 300 g / 10 oz mushrooms (, sliced (button or Swiss brown)); 2 g arlic cloves (, minced); 1/4 cup dry white wine ((sub more chicken stock, Note 2)); 1/2 cup chicken or vegetable stock (, low sodium); 1 cup thickened / heavy cream (, full fat (Note 3)); 1/2 cup parmesan (, finely and freshly grated (Note 4)); 2 tbsp chives (, finely sliced (optional) – sub parsley, green onions, or omit)

Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy ⭐ 5.0 (214) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

2 chicken breasts, large ((boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1))
1/2 tsp salt
black pepper
1/4 cup flour
15 g / 1 tbsp unsalted butter
30 g / 2 tbsp unsalted butter
300 g / 10 oz mushrooms (, sliced (button or Swiss brown))
2 g arlic cloves (, minced)
1/4 cup dry white wine ((sub more chicken stock, Note 2))
1/2 cup chicken or vegetable stock (, low sodium)
1 cup thickened / heavy cream (, full fat (Note 3))
1/2 cup parmesan (, finely and freshly grated (Note 4))
2 tbsp chives (, finely sliced (optional) – sub parsley, green onions, or omit)

Steps

Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.