Disregard those New Year’s resolutions–just for one meal. I promise it’ll be worth it. Though this dish is a bit heavier than most meals I cook, it was absolutely delicious. The prominent earthy flavor of the mushrooms in the sauce complimented the slight tartness of the lemon juice. The chicken was even better served atop a bed of brown rice, as the rice soaked up the creamy sauce. I’ll get back to eating healthier next week. :)
Hope everyone enjoys the long weekend ahead. I plan on laying low and staying in LA, after last weekend’s Vegas trip for my dad’s birthday.
Vegas with the family for my dad’s birthday!
2 tbsp. olive oil
4 boneless, skinless chicken breasts, pounded and seasoned with salt and pepper
Juice of 1 lemon, divided
3 tbsp. unsalted butter
1/2 yellow onion, finely diced
2 cloves garlic, minced
8 oz. Cremini mushrooms, thinly sliced
3 tbsp. flour, divided
2 cups chicken broth
1 cup heavy whipping cream
1/4 tsp. nutmeg, plus more to taste
2 tbsp. parsley
Salt and pepper, to taste
Heat a large skillet over medium heat, then add olive oil. Add chicken breasts and cook about 5 minutes on each side, or until fully cooked through. Squeeze juice of half a lemon over chicken and let sit for 1 minute. Remove chicken from skillet.
Heat a separate large skillet over medium heat, then add butter and let melt. Add onions, garlic and mushrooms. Cook until onions are translucent and aromatic, about 3-5 minutes. Add 2 tbsp. flour to mixture and quickly stir, to avoid burning. Pour chicken broth into skillet and bring to a boil, to let mixture thicken. Add heavy whipping cream and bring mixture to a simmer. Season with nutmeg, parsley, salt and pepper and juice of the other half of the lemon.
Continue cooking mixture, about 10 minutes, to let thicken. Add chicken breasts to sauce. Serve chicken and mushroom cream sauce hot, over brown rice or pasta.