It’s been awhile since I shared my weeknight meal ideas! Life has gotten busy, so our dinners get repeated quite a bit.
I discovered this super yummy looking recipe yesterday, so I thought I’d try it out…
It was a hit!!!
Chicken with Creamy Mushroom Sauce
2 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
1/2 cup all-purpose flour
2 Tablespoons butter
2 Tablespoons olive oil
1 lb. mushrooms, sliced
1 large clove garlic, chopped
1-1/2 cups white wine or chicken broth
2 teaspoons dry thyme
1/2 cup grated Parmesan
2 Tablespoons Dijon mustard
1/2 cup milk or cream
If using breasts, halve them and pound into 1/4-inch thick cutlets. If using thighs, just leave as is. Add flour to a large shallow dish. Dredge chicken in flour, shaking off excess.
In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken and cook until golden brown, about 5 minutes per side. (Chicken does not need to be completely cooked, as you will continue cooking later in the recipe.) Remove from pan; set aside.
Reduce heat to medium. Add mushrooms and garlic. Sauté for about 3 minutes, until mushrooms are slightly limp. Add white wine and thyme, scraping up browned bits in bottom of pan. Return chicken to pan and simmer for 15-20 minutes.
Remove chicken from pan (Yes, one more time!). Stir in Parmesan, Dijon and milk until well blended. Return chicken to pan. Serve chicken with creamy mushroom sauce spooned over top.
I cooked up some fusilli pasta to go with the chicken, but it would be just as delicious with rice or potatoes. Don’t forget to add some veggies to the side!