Sauteed Chicken With Mushrooms and Cream

Sauteed Chicken With Mushrooms and Cream

  Ready in : 45 mins

If you want to add more gluten free, primal, and ketogenic recipes to your recipe box, Sauteed Chicken With Mushrooms and Cream might be a recipe you should try. For $1.6 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 47g of fat, and a total of 607 calories. This recipe serves 4. It works best as a main course, and is done in approximately 45 minutes. Head to the store and pick up olive oil, wine, butter, and a few other things to make it today. 3 people were glad they tried this recipe. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 49%. Similar recipes include Sauteed Mushrooms With Tarragon Cream Sauce, Sauteed Chicken With Mushrooms, and Sauteed Chicken With Asparagus And Mushrooms.

Ingredients

frying chicken parts

frying chicken parts

2.5 pounds

mushrooms

mushrooms

2 cups

butter

butter

3 tablespoons

olive oil

olive oil

1 tablespoon

salt

salt

4 servings

ground pepper

ground pepper

4 servings

wine

wine

0.5 cup

heavy cream

heavy cream

0.25 cup

Cooking in Steps

  1. 1
    Rinse the chicken in cool water, then pat dry with clean paper towels

    whole chicken

    whole chicken

    water

    water

    paper towels
    paper towels
  2. 2
    Set a heavy-bottomed frying pan over moderately-high heat

    frying pan
    frying pan
  3. 3
    Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan

    olive oil

    olive oil

    butter

    butter

    frying pan
    frying pan
  4. 4
    When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper

    salt and pepper

    salt and pepper

    chicken pieces

    chicken pieces

  5. 5
    Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.

  6. 6
    Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.

    salt and pepper

    salt and pepper

  7. 7
    While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning

    mushrooms

    mushrooms

    whole chicken

    whole chicken

    butter

    butter

    frying pan
    frying pan
  8. 8
    When chicken is finished cooking, remove to a warm plate

    whole chicken

    whole chicken

  9. 9
    Rapidly spoon all but a tablespoon of fat out of the pan.

    frying pan
    frying pan
  10. 10
    Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off

    seasoning

    seasoning

    alcohol

    alcohol

    wine

    wine

    frying pan
    frying pan
  11. 11
    Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken

    mushrooms

    mushrooms

    cream

    cream

  12. 12
    Add the chicken and baste with the sauce and mushrooms.

    mushrooms

    mushrooms

    whole chicken

    whole chicken

  13. 13
    Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature

    whole chicken

    whole chicken

  14. 14
    Season again if necessary with salt and pepper

    salt and pepper

    salt and pepper