Like the cows say in the Chick-fil-A commercials, “Eat more chicken!”
Trouble is, eating chicken can get boring, so I am always scrounging around for new and better ways to cook it. Recently I tried the recipe below for Creamy Chicken and Mushroom Sauce and it’s a keeper. Nothing boring about it. It’s yummy.
Here’s how I put mine together.
Start with chicken, naturally. I like the sliced breast tenderloins instead of the whole loins. I find them to be more tender, and they cook quicker.
In a pan with a pat of butter and 1 T olive oil, salt and pepper the loins and sear them quickly on both sides – about 3 minutes or so per side. Remove the chicken and put them in a 350 oven for 15 minutes. In the meantime, add a bit more butter to the pan, 2 cloves of minced garlic and sauté a package of sliced Baby Bella mushrooms. Cook until tender, about 5 or 6 minutes.
Add 1/2 C chicken stock and cook until the stock is reduced. Add 2T cornstarch to one C of cold chicken stock, mix thoroughly and add to the mushrooms. Cook for about 5 minutes, then add ½ C Half and Half, plus the chicken loins. Simmer for a minute or two, then serve on a bed of fettuccini. With this recipe, you’ll want to eat more chicken.
Creamy Chicken with Mushroom Sauce
S & P
2 T olive oil
2 T butter
8 oz. package Baby Bellas
2 cloves garlic
1 1/2 C Chicken Stock
1/2 C half & half
2 T cornstarch
