Chicken, Mushrooms and Shallots in Cream Sauce

  • Average Rating: (0 / 5)
  • Serves: 6
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m


  • 3 Pounds Boneless Chicken Breasts, pounded 1/4 inch
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper Freshly Ground
  • 1 Tablespoon Butter, unsalted
  • 1 Tablespoon Olive Oil
  • 2 Shallots, diced
  • 2 Cloves Garlic, chopped fine
  • 1 Pound Mushrooms (mixed), sliced
  • 3/4 Cup White Wine
  • 1/4 Teaspoon Saffron
  • 1 Cup Chicken Broth
  • 3/4 Cup 10% Cream
  • 3/4 Cup Frozen Green Peas, thawed
  • 6 Lemon Wedges
  • 1 Tablespoon Fresh Parsley, chopped


Step 1

Season the Chicken Breasts with Salt and Pepper. Melt 1 teaspoon of the butter and 1 teaspoon of the oil in a hot pan over high heat, saute chicken about 3 - 4 minutes per side, 2 at a time, placing cooked chicken in a oven safe platter tented with aluminum foil. Repeat with balance of chicken breasts adding a bit of butter and oil as required.

Step 2

In the same pan add a bit more of the butter and the oil, add the shallots, cook until translucent, add the garlic and the mushrooms, a bit of salt and pepper, saute until mushrooms are golden, about 10 minutes.

Step 3

Add the saffron to the wine, then into the mushrooms, cook until the smell of the wine disappears, add the chicken broth. Simmer until the liquid reduces by half, about 5 minutes.

Step 4

Then add the cream and cook until the sauce gets thicker stirring often for another 5 minutes. Add the green peas and simmer, taste and season again with salt and pepper, pour the sauce over the chicken.

Step 5

At this point you can keep the dish, covered in the aluminum foil tent, in a 250 degree oven for about 1/2 an hour. When ready to eat garnish with the lemon wedges and Enjoy!

I have the butcher pound the breasts for me, which shortens the preparation time.

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