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Chicken Breasts with Mushroom Cream Sauce

A comforting dish featuring tender chicken breasts enveloped in a rich mushroom cream sauce, perfect for busy weeknights or special family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts The main protein, providing lean, juicy meat.
  • 5 tablespoons butter Adds richness and depth to the sauce.
  • 2 tablespoons fresh lemon juice Brightens flavors and balances the richness.
  • 1 teaspoon kosher salt Enhances flavor without overpowering.
  • 1/2 teaspoon ground black pepper Adds a subtle kick.
  • 8 ounces sliced mushrooms Offers earthy notes and absorbs sauce richness.
  • 1 medium minced shallot Adds sweetness and depth to the sauce.
  • 1 cup beef broth Introduces a savory element and moisture.
  • 1/4 cup cognac Provides a unique flavor twist that enhances the sauce.
  • 1 cup whipping cream Creates the dish’s rich and creamy texture.

Method
 

Preparation
  1. Pound the chicken. Lightly pound chicken breasts to about 1/2 inch thickness for even cooking.
  2. Heat the skillet. Heat a large skillet over medium heat.
  3. Add butter. Add 3 tablespoons of butter to the pan and allow to melt.
Cooking
  1. Cook the chicken. Add chicken breasts in a single layer. Sprinkle with lemon juice, salt, and pepper.
  2. Brown the chicken. Brown on each side for 3 minutes.
  3. Transfer chicken. Transfer to a plate and cover to keep warm.
  4. Add remaining butter. Add remaining 2 tablespoons of butter to the pan and allow to melt.
  5. Add vegetables. Add sliced mushrooms and minced shallot, plus a pinch or two of salt.
  6. Sauté mushrooms. Cook, stirring occasionally, for 5 minutes until mushrooms are tender.
  7. Deglaze the pan. Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan.
  8. Simmer. Bring to a steady simmer, stirring occasionally for 2 to 3 minutes.
  9. Add cream. Stir in cream, then bring back to a steady simmer.
  10. Thicken the sauce. Bring to a low simmer and stir occasionally until thickened slightly, about 2 minutes.
  11. Season. Reduce heat to low and season to taste.
  12. Return chicken to pan. Return chicken breasts to the pan, turning to coat in the sauce.
  13. Cook through. Cook on low until chicken is cooked through.
  14. Serve. Serve warm, garnished with fresh parsley.

Notes

Use fresh ingredients for the best flavor. Let the chicken rest briefly before serving to ensure juiciness.