Chicken Creamy Mushroom (Printable Version)

# What You'll Need:

→ Crispy Chicken

01 - 1/4 cup plain flour
02 - 2 large skinless, boneless chicken breasts (around 600-700g, total)
03 - Freshly cracked black pepper, as much as you want
04 - 1/2 teaspoon salt
05 - 15g (about a tablespoon) unsalted butter

→ Mushroom Sauce

06 - 2 garlic cloves, chopped up fine
07 - 30g (2 tablespoons) unsalted butter
08 - 1 cup thick heavy cream, full-fat
09 - 300g sliced mushrooms (Swiss brown or button)
10 - 1/2 cup low-salt chicken or veggie stock
11 - 1/4 cup dry white wine
12 - 1/2 cup parmesan, freshly shredded

→ To Serve

13 - Chopped chives, green onions, or parsley (about 2 tablespoons – totally optional)

# Steps to Follow:

01 - Take both chicken breasts and slice them in half horizontally, so you end up with four skinny pieces.
02 - Toss some salt and pepper on both sides of each fillet. Sprinkle over the flour and make sure it covers them all nicely.
03 - Melt the butter in a big non-stick frying pan set on med-high. Brown the chicken fillets, letting each side cook for 2 to 3 minutes till they're golden and cooked all the way. Once done, move them out of the pan and cover to keep 'em cozy.
04 - Pop the rest of the butter into your pan and turn up the heat. Add your sliced mushrooms and fry ‘em for about 4 minutes till their edges get some color.
05 - Now throw in the chopped garlic with another pinch of salt and pepper. Stir around for another minute or so, till both smell awesome and look golden.
06 - Pour in your white wine and let it bubble fast. Use a spatula to loosen up all those tasty browned bits—let most of the wine steam off (about 30 seconds).
07 - Splash in the stock and let it boil hard for a minute. Add the cream, take the heat down to medium, and let it cook for a couple minutes so it thickens a bit.
08 - Mix in your pile of parmesan until it melts. Taste it—if it's missing something, add a pinch more salt or pepper.
09 - Put the chicken back into the pan. Let it warm in the sauce for half a minute. Top with chives (if you want) and dish it out from the pan, or serve each piece drizzled with lots of sauce.

# Additional Tips:

01 - Grab a chunk of real parmesan to grate yourself—it melts so much better. The pre-shredded stuff doesn’t work as well in a sauce.
02 - Dry white wine brings nice flavor and helps lift stuck-on bits from the pan. If you don’t have any, just swap in more stock.
03 - Leftovers will keep in the fridge (with the sauce) up to 3 days. Heat up slowly so the chicken stays juicy.
04 - Good sides include anything that soaks up the sauce: mashed spuds, fluffy rice, pasta, or crispy bread.

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