Chicken and Mushrooms in a thick cream sauce | RE-UPLOAD
Re-Uploaded video. I realized I messed up the sound on the video so I needed to delete it and replace it with the correct version. Sorry! I'm still new at this!
So the weather prevented me from going to the store so I made this up on the fly. I didn't measure anything when preparing this so the recipe is going to be a loose approximation. If you have heavy cream I recommend that over what I tried to improvise, but it still came out better than I thought it would be. Recipe and instructions below.
Recipe:
2 Chicken Breasts
1 Cup Portabella Mushrooms
1 Large Shallot
3 Garlic Cloves
1/2 Pint of either Chicken, Beef or Seafood Stock
1 Cup Red Wine (or 1/4 cup red whine vinegar)
1 Cup Milk
3 Tablespoons plain greek yogurt
1 full package of cream cheese
1 Tablespoon fresh tyme
2 Tablespoon Butter
Salt
Pepper
Olive Oil
Instructions:
Chicken
In large frying pan or cast iron, heat olive oil over medium heat. Season chicken breasts with salt and pepper. Fry on each side about 5 minutes or until golden brown crust. Set aside for now.
Sauce
In the same pan you used for the chicken, melt 2 Tablespoons butter. Add mushrooms, salt and pepper and sauté for 8-10 minutes over medium heat. Add shallots and sauté for an additional 5 minutes. Add tyme and crushed garlic. Sauté for 60 seconds. Add red wine to deglaze the pan and reduce. Once reduced, add milk, yogurt and cream cheese. Bring to a boil stir frequently to break up the cream cheese. Once at a boil, add both chicken breasts to the sauce and cook for 10 minutes. Flip chicken and add salt and pepper if needed and cook an additional 10 minutes on low heat. Sauce will thicken with low heat. That's it! Enjoy with a pasta or potatoes!