Description
Tender and juicy chicken breasts smothered in garlic mushroom sauce is comfort food that could be in front of you in just 30 minutes!
Ingredients
Scale
- 1 tbsp olive oil
- 4 skinless, boneless chicken breasts
- salt and pepper
- 250g / 8oz button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary (or 1 tsp dried rosemary)
- 1 tbsp flour
- 80ml / 1/4 cup apple or white grape juice plus 1 tbsp apple cider vinegar
- 80ml / 1/4 cup chicken stock
- 375ml / 1½ cups double/heavy cream
- 1 tbsp dijon mustard (or wholegrain mustard)
Instructions
- Step: Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate.
- Step: To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the apple or white grape juice and apple cider vinegar mixture and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.
- Step: Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.
Notes
White onion can be used instead of shallots. Rosemary could be substituted with thyme or tarragon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 524 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 134 mg