Pan-Seared Chicken Breast with Wild Mushroom Cream Sauce

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch thick medallions
• 1 cup mixed wild mushrooms (such as shiitake, cremini, and oyster)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp unsalted butter

Instructions

Step 1: Prepare the Chicken and Mixture (5 mins)

• Peel and mince 2 cloves of garlic using a microplane grater. Set aside.
• Season 1 lb boneless, skinless chicken breast medallions with salt and pepper. Set aside.
• In a prep bowl, combine 1 cup mixed wild mushrooms, minced garlic, and 1 tbsp unsalted butter. Mix until the mushrooms are evenly coated with the butter and garlic.

Step 2: Sear the Chicken (5 mins)

• Heat a heavy-bottomed cast iron skillet over medium-high heat (400¿). Add 1 tbsp unsalted butter and let it melt. Once melted, tilt the pan to ensure the butter covers the entire surface.
• Add the chicken medallions to the pan and sear for 3-4 mins per side, or until they reach an internal temperature of 165¿. Remove the chicken from the pan and set aside to rest.

Step 3: Build the Cream Sauce (5 mins)

• Reduce the heat to medium (300¿) and add the remaining 1 tbsp unsalted butter to the pan. Once melted, sprinkle 1 tsp all-purpose flour over the butter and whisk until smooth.
• Gradually pour in 1 cup heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens, stirring occasionally.
• Stir in 1 tsp dried thyme and 1/2 tsp salt to enhance the flavor.

Step 4: Finish the Dish (5 mins)

• Slice the rested chicken medallions into 1-inch thick slices.
• Add the sliced chicken to the cream sauce and toss to coat.
• Serve the chicken hot, garnished with fresh herbs and a sprinkle of paprika.

Step 5: Rest and Serve (5 mins)

• Let the dish rest for 2-3 mins before serving to allow the juices to redistribute.
• Serve the pan-seared chicken breast with wild mushroom cream sauce on a textured ceramic plate, garnished with fresh herbs and a sprinkle of paprika.