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You also know when you're cooking juicy chicken breasts in creamy mushroom sauce that dinner is going to be damn tasty too. Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of. In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest, easiest white wine, lemon, and thyme mushroom sauce with a hint of cream.

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Composition - Creamy mushroom chicken breast:

1. Get of Chicken breast
2. You need for mushroom
3. Prepare - garlic finely chopped
4. Need for cooking cream
5. Prepare butter
6. You need of olive oil
7. Need red capsicum (half)
8. Give - brocolli
9. Get salt
10. Take for pepper
11. You need - dried oregano
12. Give - parmesan
13. Give parsely

For the chicken I prefer to use thin cut breasts or chicken tenders. They cook up faster than regular split chicken breasts and they're extra. Chicken Breasts with Mushroom Cream Sauce is an excellent go to if you are entertaining or want to prepare a meal for a special occasion. While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems.

Creamy mushroom chicken breast how to cook:

1. Chopped the brocolli and red capsicum
2. In a medium heat pan, put 1/4 of butter and let it melt then fry the garlic, brocolli and red capsicum.
3. Add the salt, pepper and dried oregano and cover it with lid until the vegetables are well cooked.
4. Set aside the vegetable and prepare your chicken breast. Cut a pocket like in the chicken breast and insert the cooked vegetables. Seasoned with salt and pepper.
5. Fry them in a skillet until each side are golden brown then set aside.
6. Arrange the cooked chicken breast in a pan while you prepare the sauce.
7. For the sauce: on the same frying pan, drizzle some olive oil and cook the garlic, add the mushroom and the cooking white cream, add the grated parmesan cheese and seasoned it with salt and pepper.
8. Put the sauce in chicken and bake it for 15 minutes in 450F. Garnish it with parsley and serve.

In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly. Remove the bay leaf, then season the sauce to taste with salt and pepper. Place frozen chicken in slow cooker. To Make Creamy Mushroom chicken you will need: Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.

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