Chicken with Mushroom Sauce Recipe

by Jody Smith on April 21, 2014

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Chicken with Mushroom Sauce Recipe

I needed a simple Chicken with Mushroom Sauce Recipe.  I had a more complicated recipe for chicken and mushrooms that included wine and shallots and several other ingredients that I made often.  However, this recipe was born of necessity,  needing to use what I had on hand instead of making a run for the store I had to make it a little simpler. It worked out deliciously and is much quicker to prepare- just 7 ingredients ( I had to cheat a bit on our 5 ingredients or less recipes) and it still has tons of flavor. It is a rich, comfort food that is good enough for company and easy enough to make after a long day of work-since it takes less than 30 minutes start to finish.

  Ingredients:

4 large chicken breasts

4 Tbsp. butter

1 cup chicken broth

1/4 cup milk

1 Tbsp. Balsamic Vinegar

12- oz. can mushroom pieces

1 Tbsp. all-purpose flour

Salt and Pepper to taste

Directions:

Melt 2 Tbsp. of butter in a large saucepan.

Brown chicken in butter over medium heat on each side for  5-6 minutes.

chicken with mushroom sauce recipe

Remove chicken from pan, set aside.

 Add mushrooms, scrape all the bits up from bottom and sauté until mushrooms begin to brown.

chicken with mushroom sauce recipe

Whisk in flour, then chicken stock, balsamic vinegar,  remaining butter and milk.

Simmer for 3-4 minutes on medium high heat, until thickened.

Return chicken to pan and allow to cook an additional 5 minutes.

chicken with mushroom sauce recipe

Serve with egg noodles, orzo, or over mashed potatoes.

And be sure to check out the Chicken Hummus Wrap!

 

Chicken and Mushrooms With a Balsamic Cream Sauce
Author: 
Recipe type: Main
Cuisine: American
Serves: 4-6
 
Ingredients
  • 4 large chicken breasts
  • 4 Tbsp. butter
  • 1 cup chicken broth
  • ¼ cup milk
  • 1 Tbsp. Balsamic Vinegar
  • 12- oz. can mushroom pieces
  • 1 Tbsp. all-purpose flour
  • Salt and Pepper to taste
Instructions
  1. Melt 2 Tbsp. of butter in a large saucepan.
  2. Brown chicken in butter over medium heat on each side for 5-6 minutes.
  3. Remove chicken from pan, set aside.
  4. Add mushrooms, scrape all the bits up from bottom and sauté until mushrooms begin to brown.
  5. Whisk in flour, then chicken stock, remaining butter and milk.
  6. Simmer for 3-4 minutes on medium high heat, until thickened.
  7. Return chicken to pan and allow to cook an additional 5 minutes.
  8. Serve with egg noodles, orzo, or over mashed potatoes.

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