Pan-Seared Chicken Breast aux Champignons et Crème
Fridge Ingredients Submitted
"Chicken, mushrooms, heavy cream, garlic"
Ingredients
Missing some ingredients for this recipe?
Just point your camera at your kitchen shelves or fridge, and our AI Chef will instantly adapt the recipe using the ingredients you actually have!
Kitchen Tools for This Recipe
3-In-1 Multi-Function Cleaning Brush Hard Bristle Scrub Brush With Gap Brush T-Handle Grout Cleaner For Bathroom Kitchen Window
3.45 USD
20-5pcs Thickened Steel Wire Cleaning Cloth Non-Scratch Double-layer Iron Microfiber Mesh Dishrag Washing Pot Rags Kitchen Towel
2.36 USD
Japanese Style Hand Saw Non-slip Wooden Handle Pull Saw Flush Cut Saw Flexible Handsaw Woodworking Cutting Tool Hand Saw
3.83 USD
Powered by ZivaShop
Instructions
Preheat your oven to 400°F (200°C). Season the chicken pieces with salt and pepper. In a small bowl, mix together the minced garlic and 1 tsp (5 ml) olive oil. Rub the garlic oil mixture all over the chicken pieces, making sure to coat them evenly. Set aside to rest for 5 minutes. This will help the chicken cook more evenly and prevent it from steaming instead of searing.
Heat a heavy-bottomed cast iron skillet over medium-high heat (around 450°F or 230°C) for 5 minutes. Add 1 tsp (5 ml) olive oil to the preheated skillet and swirl it around to coat the bottom. Once the oil is hot, add the chicken pieces to the skillet and sear them for 5-6 minutes on each side, or until they reach a nice golden brown color. Remove the chicken from the skillet and set it aside to rest for 5 minutes.
Reduce the heat to medium (around 300°F or 150°C) and add the sliced mushrooms to the skillet. Cook the mushrooms for 5-7 minutes, or until they release their liquid and start to brown. Stir occasionally to prevent burning. To build a deep fond, sprinkle 1 tsp (5 g) all-purpose flour over the mushrooms and cook for an additional minute, stirring constantly.
Add the heavy cream to the skillet and bring it to a simmer. Scrape the bottom of the skillet with a wooden spoon to release the fond. Let the cream simmer for 2-3 minutes, or until it has reduced slightly and thickened. Stir in 1 tsp (5 g) Dijon mustard and 1 tsp (5 g) chopped fresh thyme. Season the sauce with salt and pepper to taste.
To finish the dish, place the rested chicken pieces back in the skillet and spoon some of the creamy mushroom sauce over the top of each piece. Let the chicken cook for an additional 2-3 minutes, or until it is heated through and the sauce is bubbly. Serve the chicken hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.
