Main Dishes Recipe
Make Main Dishes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan-Seared Chicken with Mushroom Cream Sauce
Method
Pan-Seared Chicken with Mushroom Cream Sauce
Prepare chicken
Pat the chicken breasts dry with paper towels. If they are very thick, butterfly or lightly pound to an even thickness about 1/2 inch. Season both sides evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Lightly dust both sides with the tablespoon of flour, shaking off any excess.
Sear chicken
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat shimmers, add the chicken breasts (do not crowd; cook in two batches if necessary). Sear without moving 4–5 minutes until a deep golden brown forms. Flip and sear the other side 4–5 minutes more until cooked through (internal temperature 165°F / 74°C) or slightly less if finishing in the sauce. Transfer chicken to a plate and tent with foil to rest.
Cook aromatics and mushrooms
Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the chopped onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and the optional red pepper flakes; cook, stirring occasionally, until mushrooms release their liquid and brown, about 6–8 minutes.
Deglaze and reduce
Pour in the white wine (or 1 cup chicken broth if not using wine) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 2–3 minutes. If you used wine, add the 1 cup chicken broth now and bring to a gentle simmer.
Finish the sauce
Reduce the heat to low. Stir in the heavy cream, Dijon mustard, and thyme. Taste and season with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper as needed. Let the sauce simmer gently until slightly thickened, about 2–3 minutes. Squeeze in 1/2 of the lemon (about 1 teaspoon juice) to brighten the sauce and stir in chopped parsley.
Return chicken to sauce
Nestle the seared chicken back into the skillet spooning sauce and mushrooms over the pieces. Simmer on low for 2–3 minutes to meld flavors and finish cooking (if chicken was slightly under). This also warms the chicken through. Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice if desired.