Chicken and Mushrooms in a Creamy Herb Sauce
Make this creamy chicken and mushroom dish and you'll have dinner on the table in less than 30 minutes! The thick-sliced browned mushrooms and juicy chicken bathed in a flavorful and creamy herb sauce.... ahhh. It's perfect over your favorite pasta, rice or buckwheat (I sure love buckwheat ; even more than rice!). This recipe is all done in one pan which is so nice because my lazy side is always considering the dish factor. The whole thing is easy peasy and loaded with flavor. A big thank you to my sis, Anna, for sharing this delicious family friendly recipe.
Serving: 6 servings
Ingredients
1 lb mushrooms, rinsed and patted dry
2 lbs chicken tenders, trimmed
Garlic salt to taste
2 Tbsp Butter
2 Tbsp olive oil
½ cup chopped fresh dill
½ cup chopped fresh parsley
¼ cup chopped green onion
2 garlic cloves, pressed
1½ cups heavy whipping cream
Instructions
Heat a large heavy skillet over medium heat and add 1 Tbsp butter and 1 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with a pinch of garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown. Remove mushrooms to a plate.
Season chicken with garlic salt. In the same pan over medium heat, add another 1 Tbsp butter and 1 Tbsp oil. Add seasoned chicken in a single layer and saute about 2 min on each side or until chicken is cooked through.
Add chopped dill, parsley, green onion and pressed garlic to the pan and saute/stir another 2 minutes or until chicken is golden brown and herbs are fragrant.
Return mushrooms to the pan then stir in heavy cream. Bring to a light boil and continue to cook an additional 2 min then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed. Serve over pasta, rice or buckwheat, or eat them straight up out of the skillet (I won't tell).
