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Creamy Chicken Breast with Mushrooms

 INGREDIENTS:

  1. Chicken Breasts, boneless 2
  2. Flour for dredging 
  3. Button Mushrooms 1 cup sliced
  4. Butter 3 tbsp
  5. Oil 1 tbsp
  6. Onion 1 medium, finely chopped
  7. Oregano 1 tsp
  8. Paprika Powder 1/2 tsp
  9. Garlic 6-8 minced
  10. Chicken broth or Water 1 cup
  11. Fresh Cream 1 cup
  12. Salt and Pepper to taste

METHOD:

Serving Size: 3-4

Fillet each chicken breast lengthwise into two thinner cutlets. Season them generously with salt, paprika, and black pepper. Then sprinkle flour over both sides of the chicken breasts and rub it until the chicken is evenly coated.

Heat 1 tbsp butter in a pan and add the sliced mushrooms. Cook on medium-high heat until they are golden brown and have released their moisture. Remove and keep aside. 


In the same pan, heat 1 tbsp butter and oil, then add the chicken breasts. Sear for about 4-5 minutes until golden brown. Flip and sear for another 4-5 minutes. Remove the chicken breasts from the pan and set aside.

Add the remaining butter to the pan. Once it has melted, add the minced garlic and toast until lightly browned. Add the finely chopped onions and sauté them until translucent. 

Pour in the chicken broth and let it simmer for around 4-5 minutes, or until the liquid is slightly reduced. 

Lower the heat and stir in the cream. Allow the cream to simmer gently for 3-4 minutes. Add the mushrooms and seared chicken to the sauce. Sprinkle oregano, salt, and pepper powder. Cook for an additional 4-5 minutes, until the sauce has thickened and the chicken is cooked through.


Garnish with chopped coriander leaves and serve creamy mushroom chicken with herbed rice and mashed potatoes. 











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