CHICKEN AND MUSHROOMS IN RED WINE CREAM SAUCE

This gourmet Chicken and Mushroom in Red Wine Cream Sauce is so delicious. It has delicate red wine and cream sauce and just a few ingredients. Most of all, it is unbelievably easy to make. You can use pork chops instead of chicken, they are equally delicious. You can also use any red wine, I used left over merlot. However, I never use the cooking wine. Personally, I believe good food is made by the best ingredients, so using something that I wouldn’t drink just goes against my belief.

Now pour yourself a glass of wine and let’s cook some food!

Mix the flour, salt, garlic powder, paprika and pepper. Place the seasoned flour on a plate.

Dredge the chicken breasts in the flour.

Heat a medium pan over medium heat. Add 1 table spoon of butter and 1 tablespoon of olive oil.

Shake the chicken lightly to get rid of excess flour before adding them into the hot pan.
Brown the chicken on both sides, about 4-5 minutes each side. Remove them and set aside on a plate.

Add 1 tablespoon of olive oil and sliced mushrooms (I used Baby Bellas but white button mushrooms should be fine), minced garlic and thyme, sauté them for 1-2 minutes.

Deglaze the pan with red wine, scrape all the browned bits at the bottom of the pan. Add the chicken and all the juice back into the pan. Lower the heat to the low setting.

Taste the sauce, add additional salt and pepper if needed (I added 1/4 teaspoon of salt and a pinch of pepper).
Cover and cook for about 20 minutes.

Remove the chicken and mushrooms to a plate, cover to keep warm.
To make the sauce, take out the thyme stems, stir in heavy cream, simmer for 2-3 minutes.

Pour the sauce over the chicken and mushrooms and sprinkle chopped parsley (optional) before serving.

I hope you give this delicious Chicken and Mushroom in Red Wine Cream Sauce a try, the recipe is below.

CHICKEN AND MUSHROOMS IN RED WINE CREAM SAUCE

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Mink

Recipe type: Chicken

Cuisine: American

Serves: 2

Ingredients

• 2 chicken breasts
• 1 large clove of minced garlic
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 pack mushrooms (sliced), 8 oz.
• ¼ cup all-purpose flour
• 1 tablespoon butter
• 2 tablespoons olive oil
• ¼ cup heavy cream
• ½ cup red wine
• 2 sprigs fresh thyme
• chopped parsley (optional)

Instructions

1. Mix the flour, salt, garlic powder, paprika and pepper. Place the seasoned flour on a plate.
2. Dredge the chicken breasts in the flour.
3. Heat a medium pan over medium heat. Add butter and 1 tablespoon of olive oil.
4. Shake the chicken lightly to get rid of excess flour before adding them into the hot pan.
5. Brown the chicken on both sides, about 4-5 minutes each side. Remove them and set aside on a plate.
6. Add 1 tablespoon of olive oil and sliced mushrooms, minced garlic and 2 sprigs of thyme, sauté them for 1-2 minutes.
7. Deglaze the pan with red wine, scrape all the browned bits at the bottom of the pan.
8. Add the chicken and all the juice on the plate back into the pan. Lower the heat to the low setting.
9. Taste the sauce, add additional salt and pepper if needed ( I added ¼ teaspoon of salt and a pinch of pepper).
10. Cover and cook for about 20 minutes.
11. Remove the chicken and mushrooms to a plate, cover to keep warm.
12. To make the sauce, take out the thyme stems, stir in heavy cream, simmer for 2-3 minutes.
13. Pour the sauce over the chicken and mushrooms and sprinkle chopped parley (optional) before serving.

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