Chicken Gloria Creamy Mushroom (Print Version)
Succulent chicken breasts smothered in a creamy mushroom and Parmesan sauce, ready in just 35 minutes for an elegant weeknight dinner.
# Ingredients:
→ Chicken and Basic Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
2 tbsp olive oil
03 -
Salt and pepper, to taste
→ Sauce
04 -
1/2 cup white wine or chicken broth
05 -
1 cup heavy cream
06 -
1/2 cup chicken broth
07 -
1 tbsp Dijon mustard
08 -
2 tbsp butter
09 -
1 small onion, finely chopped
10 -
2 cups mushrooms, sliced
11 -
2 cloves garlic, minced
12 -
1/4 cup Parmesan cheese, grated
13 -
1 tbsp fresh parsley, chopped (optional)
# Steps to Follow:
01 -
Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C). Remove from skillet and set aside.
02 -
In the same skillet, melt butter over medium heat. Add the chopped onions and sauté for 2-3 minutes until softened. Add the mushrooms and garlic, then cook for another 5 minutes, stirring occasionally, until the mushrooms release moisture and become golden brown.
03 -
Pour in the white wine or chicken broth, scraping the skillet to release browned bits. Cook for 2-3 minutes to reduce. Add heavy cream, chicken broth, and Dijon mustard, stirring to combine. Simmer the sauce for 5 minutes until slightly thickened.
04 -
Stir in Parmesan cheese and cook for 1-2 minutes until the sauce is smooth and creamy.
05 -
Return the chicken breasts to the skillet, spoon the sauce over the chicken, and simmer for 3-5 minutes to reheat the chicken and meld the flavors. Garnish with fresh parsley and serve hot with rice, mashed potatoes, or steamed vegetables.
# Additional Notes:
01 -
White wine can be substituted with chicken broth for a non-alcoholic version.
02 -
To enhance flavor, add a splash of lemon juice or fresh thyme.
03 -
Simmer the sauce longer if a thicker consistency is desired.