Creamy Chicken and Mushroom Skillet (Poulet à la Crème)

Ingredients

• Boneless, skinless chicken breasts 2 pieces
• Cremini or button mushrooms 200 grams
• Shallot 1 medium
• Garlic 2 cloves
• Heavy cream (30-35% fat) 120 ml
• Chicken broth 120 ml
• Butter 1 tablespoon
• Olive oil 1 tablespoon
• All-purpose flour 1 tablespoon
• Fresh parsley 2 tablespoons
• Salt to taste
• Black pepper to taste

How to Cook

1. Pat chicken breasts dry and slice them horizontally into two thinner cutlets each. Season generously with salt and pepper. Dredge the chicken lightly in flour, shaking off any excess.
2. Clean mushrooms and slice them. Finely dice the shallot and mince the garlic. Roughly chop the fresh parsley.
3. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Add the diced shallot and minced garlic, cooking for another 2-3 minutes until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly for 2 minutes.
6. Stir in the heavy cream and bring the sauce back to a gentle simmer. Season with salt and pepper to taste.
7. Return the cooked chicken to the skillet, spooning the creamy mushroom sauce over the top. Simmer for another 3-5 minutes to heat the chicken through and allow the flavors to meld.
8. Garnish with fresh chopped parsley before serving. Serve immediately with a side of rice or crusty bread.