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Chicken Breast in Creamy Mushroom Sauce
Chicken Breast in Creamy Mushroom Sauce

Before you jump to Chicken Breast in Creamy Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.

Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is literally very true. Once in a while, though, you totally do not need to make a full meal for your family or even just for yourself. Sometimes all you desperately want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by shame about slipping on your diet. This may be possible because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here’s how you’ll be able to eat healthfully while you are at a fast food spot.

Select a drive through with a restaurant that is known for catering to people with healthy palates. Arby’s as an example, doesn’t offer burgers. Instead, a person’s choices include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, while no stranger to the hamburger, also includes a lot of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food dining places do not stoop to the poor lows seen at McDonalds.

Basic sense states that the proper way to lose fat and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let another person produce your dinner. When you want wholesome menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to chicken breast in creamy mushroom sauce recipe. To cook chicken breast in creamy mushroom sauce you need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Chicken Breast in Creamy Mushroom Sauce:
  1. Use olive oil - divided
  2. Use boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
  3. You need yellow onion - finely diced
  4. Get white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
  5. Provide garlic - minced
  6. Get dried thyme
  7. Take unsalted or low sodium beef broth or stock
  8. You need balsamic vinegar
  9. Provide heavy cream
  10. Use fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
  11. You need sea salt and black pepper
  12. You need garlic powder
  13. You need onion powder
Steps to make Chicken Breast in Creamy Mushroom Sauce:
  1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
  2. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
  3. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
  4. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
  5. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
  6. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
  7. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
  8. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
  9. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
  10. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!

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