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Chicken Breast in Creamy Mushroom Sauce
Chicken Breast in Creamy Mushroom Sauce

Before you jump to Chicken Breast in Creamy Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good place to start saving energy by going much more green.

Although it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. If you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you ensure that the dishwasher is full previous to starting a cycle. Don’t dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let’s go back to chicken breast in creamy mushroom sauce recipe. To cook chicken breast in creamy mushroom sauce you only need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Chicken Breast in Creamy Mushroom Sauce:
  1. Get 3 tbsp olive oil - divided
  2. Prepare 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
  3. Provide 1/2 small yellow onion - finely diced
  4. Get 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
  5. Provide 1 clove garlic - minced
  6. Prepare 1/2 tsp dried thyme
  7. Provide 1 1/4 cup unsalted or low sodium beef broth or stock
  8. Provide 2 tsp balsamic vinegar
  9. Provide 2/3 cup heavy cream
  10. You need 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
  11. Use sea salt and black pepper
  12. Prepare garlic powder
  13. Prepare onion powder
Instructions to make Chicken Breast in Creamy Mushroom Sauce:
  1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
  2. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
  3. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
  4. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
  5. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
  6. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
  7. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
  8. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
  9. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
  10. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!

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