Apodaca’s Appetite: Chicken with Creamy Mushroom Sauce
5 Jan, 2016. 0 Comments. Apodaca’s Appetite. Posted By: admin

apodaca-appetite-Chicken-Breasts-with-Creamy-Mushroom-Saucefoodiecrush.com posted a -literally- mouthwatering recipe. Besides looking delicious, it looks very easy! Be sure to check out the original recipe here: Easy Chicken Breasts with Creamy Mushroom Sauce.

Ingredients

2 6 to 8-ounce boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
2 cups mixed mushrooms, sliced
2 tablespoons minced shallots
4 tablespoons butter, divided
1 tablespoon olive oil
½ cup white wine
½ cup chicken broth
2 tablespoons whipping cream
2 teaspoons fresh thyme leaves
½ lemon, zested
Chopped parsley for garnish

Cut each chicken in half. Pound the chicken breasts lightly until about ½ inch thick. Season the breasts with salt and pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate.

Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, cover.

Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.


 

While the original meal doesn’t need any modifying, we always like to make a meal our own; this time, by making it a little healthier. See the edited version below which we will be making soon.

Ingredients

4 chicken breasts
S&P
2 cups mixed mushrooms, sliced
1/4 cup of onion
2 tablespoons almond butter, divided
1 tablespoon olive oil
½ cup apple cider vinegar
2 cups chicken broth
1/4 cup of almond milk
½ lemon, zested
Chopped parsley for garnish

Cut each chicken in half. Pound the chicken breasts lightly until about ½ inch thick. Season the breasts with salt and pepper then melt the almond butter in a large skillet with half of the olive oil. Add chicken breasts (in parts if necessary) to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate.

Add 1 more tablespoon of the almond butter to the skillet and melt over medium heat. Add the mushrooms and onion to the skillet and cook for 4-5 minutes until softened, stirring often.

Add the apple cider vinegar and chicken broth to the skillet, bring to a boil, and reduce to half. Add almond milk. Stir to combine and add the lemon zest.

Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley.

Original recipe and image credit: http://www.foodiecrush.com/

 

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