Rich and earthy, this Creamy Mushroom Sauce is just the thing to fancy up those chicken breasts that are gazing up at you balefully from the kitchen counter.
One great thing, out of the many great things, about this sauce is that it uses exactly one small carton of cream so you don’t have some lingering in the back of the fridge until it goes bad and you throw it away. Unless you use cream all the time, then buy a pint or quart because it’s less expensive per ounce.
There are three super speedy ways to get your chicken on to pour this sauce over. It’s also delicious on pork if that’s what you’re in the mood for.
- Fastest: You have some Magic Chicken in the fridge ready to go.
- Pretty Speedy: You whip up some sauteed chicken cutlets in 7 minutes while the sauce cooks. (My recipe for chicken cutlets is in my free cookbook. If you don’t already have it you can get it here.)
- If you have to: Rotisserie chicken from the store.
This sauce does take a little longer, about 20 minutes but while the mushrooms are browning and then the cream is reducing, you have just enough time to throw a salad together, steam some veg, or sneak to the garage and throw down a glass of wine.
Hey, you little multi-tasker, do all three!
Wine recommendation: There are two schools of thought. Either do a big, full white like a California chardonnay or a poilly-fuisse that will stand up to the richness, or do something more acidic and crisp to cut through the richness like a sauv blanc from New Zealand or, of course, Champagne!
- Add oil or butter to 12" skillet over MH until shimmering.
- Add mushrooms and salt and brown, 6 mins.
- Add shallots and cook til soft about 2 minutes.
- Add wine and cook until dry, 1 min.
- Stir in cream and broth and simmer until thickened 12 mins.
- Add a few grinds of fresh pepper and adjust salt to taste.