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Chicken with Smoky Mushroom Cream Sauce is best served with French bread, egg no

HEAVY CREAM & ’SHROOMS

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HEAVY CREAM & ’SHROOMS
Brainerd MN 506 James St. / PO Box 974 56401

It’s hard to go wrong with heavy cream and mushrooms. Actually, you could just stop with the heavy cream. But we’ll pretend the addition of mushrooms to this easy, comforting weeknight dinner somehow makes it virtuous.

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If nothing else, relying on real, fresh ingredients will certainly be better for you than popping open a can of cream-of-anything soup.

This recipe is ridiculously simple. Make a vinaigrette-like marinade and give some chicken breasts a bath in it for about 20 minutes. I keep the marinade simple with little more than oil, vinegar, garlic and smoked paprika, but you can add any other seasonings that excite you.

Next, you saute some mushrooms, then add the chicken. When everything is cooked, you dump in some cream and call it dinner.

You’re going to want to eat this with something to sop up all that sauce. Hunks of French bread would be nice, but egg noodles or rice would be great, too.

Chicken with Smoky Mushroom Cream Sauce

Start to finish: 30 minutes

Servings: 4

4 tablespoons olive oil, divided

1 tablespoon cider vinegar

6 cloves garlic, minced

1 teaspoon smoked paprika

Salt and ground black pepper

1 1/2 pounds boneless, skinless chicken breasts

1 pound sliced button mushrooms

1/2 cup white wine

1/2 cup heavy cream

1 tablespoon chopped fresh thyme

1 scallion, finely sliced

Bread, noodles or rice, for serving

In a large bowl, combine 2 tablespoons of the olive oil, the vinegar, garlic, paprika, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well, then set aside.

One at a time lay each chicken breast on the cutting surface and slice across the center horizontally to create 2 thin halves.

Add the chicken to the bowl, turn to coat, cover and set aside for 20 minutes.

When ready to cook, in a large saute pan over medium-high, heat the remaining 2 tablespoons of olive oil. Add the mushrooms and saute until browned, about 8 minutes.

Add the chicken and any marinade in the bowl to the pan. Brown the chicken on both sides, about 4 minutes per side. Add the wine and gently shake the pan to help deglaze it.

Reduce heat to low, then add the cream and the thyme. Stir to combine with the mushrooms. Bring to a simmer and cook for 1 minute.

Serve chicken and mushroom sauce over noodles, rice or bread.

Nutrition information per serving (not including serving starch; values are rounded to the nearest whole number): 477 calories; 245 calories from fat (51 percent of total calories); 27 g fat (9 g saturated; 0 g trans fats); 140 mg cholesterol; 7 g carbohydrate; 43 g protein; 0 g fiber; 184 mg sodium.

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