CHICKEN AND MUSHROOMS IN RED WINE CREAM SAUCE
Author: Mink
Recipe type: Chicken
Cuisine: American
Serves: 2
- 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)
- 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 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, minced garlic and 2 sprigs of 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 on the plate back into the pan. Lower the heat to the low setting.
- Taste the sauce, add additional salt and pepper if needed ( I added ¼ 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 parley (optional) before serving.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-in-red-wine-and-mushroom-cream-sauce/
3.5.3208