Ingredients
Equipment
Method
- Pat the chicken cutlets dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika (if using). This helps to infuse flavor from the start.
- Heat the olive oil and 1 tablespoon of butter in a large skillet or a Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned chicken cutlets. Sear for 3-4 minutes per side, until golden brown and cooked through. The goal here is a beautiful crust, not necessarily to cook it all the way through, as it will finish cooking in the sauce. Remove the cooked chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the diced onion and cook for about 3-4 minutes until softened and translucent, scraping up those flavorful bits from the bottom of the pan as you go.
- Increase the heat back to medium-high. Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid, brown nicely, and soften. Now, stir in the minced garlic and dried Italian seasoning. Cook for another minute until fragrant, being careful not to burn the garlic.
- Sprinkle the flour over the mushrooms and onions. Stir it in thoroughly and cook for 1 minute, letting the flour cook out and create a roux with the butter and mushroom juices. This step is key to thickening your glorious mushroom sauce for chicken.
- Gradually pour in the chicken broth. Whisk continuously until the sauce begins to thicken and smooth out, making sure there are no lumps from the flour. Let it simmer gently for 2-3 minutes.
- Reduce the heat to low. Stir in the heavy cream. Heat through gently, but do not bring the sauce to a rolling boil after adding the cream, as it can sometimes curdle. Season the sauce with salt and fresh black pepper to taste. This will form your luxurious creamy mushroom sauce.
- Return the seared chicken and mushrooms to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken to coat each piece. Let it simmer gently for another 5 minutes, allowing the chicken to absorb the flavors and finish cooking through. The sauce should be thick and glossy.
- Remove the skillet from the heat. Garnish with fresh chopped parsley or chives, if desired. Serve immediately and prepare for rave reviews!
Nutrition
Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Notes
This recipe is incredibly versatile and can be adapted for various dietary needs. For a healthier version, you can use half-and-half or evaporated milk instead of heavy cream. Or make it dairy-free using full-fat coconut milk or a dairy-free cream alternative. For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch.
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