Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts, about 4 (approx 6oz/170g each)
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) black pepper
  • 1 tbsp (7g) all-purpose flour
  • 1 tbsp (15 ml) olive oil
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 cup (240 ml) chicken broth, low sodium
  • ½ cup (120 ml) heavy cream
  • 2 tbsp (12g) freshly chopped parsley
  • 1 tbsp (14g) unsalted butter (optional, for extra richness)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken breasts dry, season with salt and pepper, then lightly dredge in flour.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides (approx. 4-5 minutes per side). Remove from skillet and set aside. Don’t overcrowd the pan; sear in batches if necessary.
  3. Add olive oil to the skillet. Add sliced mushrooms and sauté until softened and browned (approx. 8-10 minutes). Stir frequently to prevent burning.
  4. Stir in minced garlic and cook until fragrant (about 30 seconds).
  5. Pour in white wine and scrape up any browned bits from the bottom of the skillet (deglaze). Simmer until the wine has reduced by half (approx. 2-3 minutes).
  6. Pour in chicken broth and bring to a simmer. Reduce heat to low.
  7. Return the seared chicken breasts to the skillet.
  8. Cover and simmer until chicken is cooked through (internal temperature reaches 165°F/74°C), about 10-15 minutes. Remove chicken from skillet and set aside.
  9. Stir in heavy cream and parsley. Add butter (optional) for extra richness. Simmer until the sauce has thickened slightly (approx. 2-3 minutes). Season with salt and pepper to taste.
  10. Spoon sauce over chicken breasts and serve immediately.