Pan Roasted Chicken with Mushroom Cream Sauce
Pan Roasted Chicken with Mushroom Cream Sauce
Brie Thompson
4
10 minutes
20 minutes
Golden chicken in a silky mushroom cream sauce is the kind of dinner I love to put on the table when I want something that feels special without much fuss. Black Garlic Shiitake Rub and Roasted Shallot Infused Olive Oil give the chicken deep, savory flavor, and Black Garlic Infused Sea Salt rounds out the sauce. Spoon it over rice, quinoa, or pasta and dig in.
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Ingredients
- 2 Chicken Breasts
- 3 Tbsp Black Garlic Shiitake Rub
- 2 Tbsp Roasted Shallot Infused Olive Oil, divided
- 2 cups Shiitake and/or Cremini Mushrooms, sliced
- 1 cup Chicken Stock
- ½ cup Heavy Cream
- ½ tsp Black Garlic Infused Sea Salt
Directions
Butterfly each chicken breast and season with Black Garlic Shiitake Rub.
Heat 1 Tbsp Roasted Shallot Infused Olive Oil in a large skillet over medium high heat. Add the chicken and cook until no longer pink and it reaches an internal temperature of 165°F, about 3 minutes per side. Remove the chicken from the pan.
Add the remaining 1 Tbsp Roasted Shallot Infused Olive Oil to the pan. Add the mushrooms and sauté until browned, about 10 minutes.
Add the chicken stock, heavy cream, Black Garlic Infused Sea Salt, and the chicken to the pan. Stir until the sauce has reduced, about 3 minutes.
Serve immediately on its own or with rice, quinoa, or pasta.