Living the solo life in Japan has definitely pushed me outside my comfort zone, and that includes the kitchen. Tonight's victory: Creamy Mushroom Chicken that turned out amazing. Being on my own means figuring things out, and this recipe was a fun challenge. I miss home cooked meals made by my mom and feeling a bit guilty eating mostly cafeteria food so I took my time to learn and prepared this dish
Here's what this self-taught cook whipped up:
Ingredients:
- Boneless, skinless chicken breasts (2-4, depending on size)
- Sliced mushrooms (about 8 oz)
- Garlic cloves (minced, 2-3)
- Olive oil
- Butter
- All-purpose flour
- Chicken broth (low-sodium, 1 cup)
- Heavy cream (1 cup)
- Fresh thyme (optional, a few sprigs)
- Parmesan cheese (grated, 1/2 cup)
- Salt and freshly ground black pepper
Steps:
Prep the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Dredge them lightly in flour (about 1/4 cup) to coat both sides.
Sear the Chicken: Heat olive oil and a knob of butter in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Sauté the Mushrooms: In the same pan (with the leftover delicious chicken drippings), add another knob of butter and the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and golden brown at the edges.
Build the Sauce: Add the minced garlic to the pan with the mushrooms and cook for another minute, until aromatic. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for a few minutes to reduce slightly.
Creamy Yummy: Stir in the heavy cream and fresh thyme sprigs (if using). Bring the sauce to a gentle simmer and let it thicken for a couple of minutes. Season with salt and pepper to taste.
The Grand Finale: Add the cooked chicken breasts back to the pan and spoon the creamy mushroom sauce over them. Let everything simmer together for another minute or two to heat through.
Serve and Enjoy: Plate your creamy mushroom chicken and sprinkle with grated Parmesan cheese. Serve with rice.
This recipe is super versatile You can add other vegetables like chopped onions, chopped spinach, or even sun-dried tomatoes. Feel free to experiment with different herbs like rosemary or oregano.
This dish is proof that deliciousness can be achieved, even with some self-taught skills. Let me know in the comments below if you give it a try.
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