Chicken & Mushrooms in Herb Sauce
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Ingredients
- 2 large chicken breasts skinless, boned and halved
- 1/2 cup bread crumbs
- 1/4 teaspoon thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup cream *
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup large fresh white button mushrooms sliced
- 1 tablespoon flour
- 1/4 cup chicken broth or more as needed
Instructions
- Butterfly ** the chicken breasts and pound to make them equal thickness.
- Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
- Pour the cream into a bowl.
- Heat the olive oil and butter in a skillet.
- Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
- Lay the chicken pieces into the hot oil/butter mixture.
- Brown the chicken on both sides.
- Remove to a plate and keep warm.
- Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
- Add the flour and stir to blend; add more chicken broth if too thick.
- Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
- Heat chicken and mushrooms in the sauce until cooked through.
- Serve over rice, pasta or mashed potatoes.
Notes
*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
Tried this recipe?Let us know how it was!