If you like creamy chicken dinners, this recipe is for you! This is one of my very favorite week night dinners. It comes together so easily and tastes out of this world. It’s great paired with just about any vegetable (my favorite to pair with is asparagus). It’s a great, hearty meal that you will love!
Smothered Chicken
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
40
minutesIngredients
2 Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
10oz Baby Bella Mushrooms
1 Yellow Onion (Diced)
2 Cloves Garlic (Minced)
1 Lemon
1/4 Cup Cooking White Wine
1/4 Cup Chicken Stock
1 Cup Heavy Cream
1/4 Cup Parmesan Cheese
1 Tablespoon Flour
3 Tablespoon Parsley
Salt & Pepper
Directions
- Slice chicken breasts lengthwise in half to create 4 thin breasts. Season with salt and pepper. Heat olive oil in large pan over medium high heat. Squeeze the juice of 1 lemon into the pan. Cook chicken on both sides until golden. Remove from pan and set aside.
- In the same pan add mushrooms and onions and season with salt and pepper. Cook on medium low heat for 10 minutes. Add parsley, salt, pepper and garlic. Cook for another 2 – 3 minutes. Add flour to the pan and mix well. Add wine to deglaze the pan. Mix well. Add in chicken stock, heavy cream and cheese.
- Add chicken back to the pan and cook for another 10 – 15 minutes or until chicken is cooked through. Enjoy!
Wine Pairing: Dry Sauvignon Blanc (my favorite is Kim Crawford)!
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