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Creamy Mushroom Chicken Recipe
This restaurant style creamy mushroom chicken is so easy and fast to make at home. This will easily become a part of your weekly dinner rotation, it's that good!
Course chicken, Lunch/Dinner, Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1642 kcal
For the Chicken 4 tbsp butter 450 grams chicken sliced half Salt and pepper to season For the Creamy Mushroom Sauce 2 tablespoons butter 1 teaspoon oil 1/2 onion chopped 3 garlic cloves minced 250 grams mushroom sliced 1 cup cream 1/2 cup water 1 chicken cube Salt & pepper to season 1 teaspoon dried tarragon 1/4 cup freshly grated Parmesan cheese
For the Chicken In a skillet, melt the butter and cook the chicken on both sides until golden brown and cooked through.
Remove and place on plate set aside.
For the Creamy Mushroom Sauce Now to same pan add more butter and a little bit of oil.
Add chopped onion and sauté. Then add garlic and sauté a few seconds, until it's fragrant.
Add the sliced mushrooms, and cook until softened and golden brown, about 4-5 minutes.
Add the cream, water and chicken cube. Cook until the chicken cube has dissolved.
Now add the salt & pepper, dried tarragon.
Mix, and simmer for a few minutes, until the sauce has slightly thickened.
Add the parmesan cheese, and mix.
Add the cooked chicken, and simmer for 2-3 minutes until the chicken has warmed through.
Serve immediately!
Calories: 1642 kcal | Carbohydrates: 89 g | Protein: 147 g | Fat: 76 g | Saturated Fat: 25 g | Cholesterol: 426 mg | Sodium: 1090 mg | Potassium: 3705 mg | Fiber: 4 g | Sugar: 60 g | Vitamin A: 1909 IU | Vitamin C: 16 mg | Calcium: 1255 mg | Iron: 5 mg