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Chicken Creamy Mushroom Sauce Pinterest

This pan-fried chicken breasts in creamy mushroom sauce recipe is delicious for any weeknight dinner, the chicken is tender and the creamy mushroom sauce is wonderful, ready in 30 minutes!

We love chicken breast recipes in creamy sauce in my home, I make them often, with or without mushrooms, with white wine or broth, they make for delicious weeknight dinners ready in no time.

I like to add mushrooms in most of my saucy meat recipes, it’s a great way to give volume to any dish at low cost with cremini mushrooms and very few added calories, for a more luxurious and flavorful recipe I go with porcini.

I added a few chopped sundried tomatoes for added flavors, my husband loves them.

To make this chicken with creamy mushroom

  • I like to cut my chicken breasts in half lengthwise, they will be thinner, cook faster and remain tender, dredge in flour and shake the excess, sear 3 to 4 minutes per side until golden, remove from the pan and set aside
  • For the sauce, I cook the mushrooms with a chopped shallot, add the white wine, cook until reduced to half, add the cream, boil 1 minute, put the chicken back into the pan just to re-heat

Since I was in a hurry that day, I served this creamy chicken with rice, but sautéed potatoes or pasta are great, any veggies will also be awesome.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 6 servings
  • Easy
  • 0 h 30

Recipe :



2-pounds (900 g.) or 4 Chicken breast, halved lengthwise

Salt and pepper to taste

Flour for dredging


1 shallot, thinly chopped

12 oz. (350 g.) cremini mushrooms, sliced

5 sundried tomatoes, cut in chunks

1/2 cup (120 ml) white wine

1 tbsp. corn starch

1 cup heavy cream

Salt and pepper to taste

A pinch of Cayenne

Some vegetable oil and a chunk of butter for cooking

A pinch of parsley for garnish


Into a large skillet, on medium/high heat, add two tbsp. vegetable or olive oil and a chunk of butter, meanwhile dredge the chicken breasts in flour, add to the hot pan and sear 3 to 4 minutes on each side until golden, remove from the pan and set aside

Into the same pan, add some oil if necessary, add the chopped shallot and mushroom, season with salt, pepper and Cayenne, cook for about 4 minutes, add the chopped sundried tomatoes

Make a slurry with the white wine and corn starch, pour into the pan, cook until reduced to half, add the heavy cream, boil 1 minute, taste and adjust seasoning, put the chicken cutlets back into the pan and cook just to re-heat

Delicious with rice, sautéed potatoes, noodles and/or any veggies!


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