Creamy Chicken in Mushroom Sauce

Chicken in mushroom sauce is a simple but exquisite dish with just a few ingredients.

Chicken in Mushroom Sauce

Course: Meats

Cuisine: Fusion

Ingredients

  • 4 boneless chicken breasts skin removed and seasoned Trinistyle
  • 1/4 cup butter
  • 1 cup mushroom sliced
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tbsp flour
  • 1/2 cup onion chopped
  • salt to taste about 1 tsp

Instructions

  • Prepare the chicken in advance. Season and marinate the chicken for at least 3 hours or overnight.
  • In a deep pot, melt the butter over a low flame and carefully place the chicken breasts.
  • Cover and allow to cook for about 7 minutes.
  • Turn on other side, cover and cook for 7 minutes.
  • Note: What we want to achieve is a cooked but tender chicken breast. So keep the fire low and let the chicken breasts cook slowly in their juices.
  • Next, remove the chicken breasts. Set aside.
  • In the same pot, add the chopped onion and saute until translucent.
  • Add the flour and mushrooms. Stir.
  • Then add the milk and heavy cream. simmer for 3 minutes or until thick.
  • Return the chicken breasts and cover with the sauce. Serve hot.

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Recipe © Simply Trini Cooking. All rights reserved

Chicken in Mushroom Sauce

Course: Meats
Cuisine: Fusion
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 4 boneless chicken breasts skin removed and seasoned Trinistyle
  • 1/4 cup butter
  • 1 cup mushroom sliced
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tbsp flour
  • 1/2 cup onion chopped
  • salt to taste about 1 tsp

Instructions

  • Prepare the chicken in advance. Season and marinate the chicken for at least 3 hours or overnight.
  • In a deep pot, melt the butter over a low flame and carefully place the chicken breasts.
  • Cover and allow to cook for about 7 minutes.
  • Turn on other side, cover and cook for 7 minutes.
  • Note: What we want to achieve is a cooked but tender chicken breast. So keep the fire low and let the chicken breasts cook slowly in their juices.
  • Next, remove the chicken breasts. Set aside.
  • In the same pot, add the chopped onion and saute until translucent.
  • Add the flour and mushrooms. Stir.
  • Then add the milk and heavy cream. simmer for 3 minutes or until thick.
  • Return the chicken breasts and cover with the sauce. Serve hot.
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