Creamy Chicken & Mushrooms
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
4.21
Loading...40 Min
4-6
Servings
16
ingredients
One pan is all you need for this savory, and super easy Creamy Chicken & Mushrooms dinner. It’ll make cooking easy, quick and delicious!
Ingredients
- 3 boneless, skinless chicken breasts cut in half
- 2 Tbsp lemon juice
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/8 tsp crushed red pepper flakes
- ¼ cup white wine
- 1 Tbsp corn starch
- ½ cup chicken broth
- 1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
- 1/3 cup sun dried tomatoes in olive oil, drained, sliced
- 1 tsp Italian Herbs
- ½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- Parsley for garnish (optional)
5 Steps to complete
- 1Season the chicken with lemon juice, salt and pepper. Set aside.
- 2Melt 1-Tbsp. butter in a large pan over medium high heat. Add chicken, and cook until golden brown, about 2-3 minutes per side; remove from pan and set aside.
- 3Melt remaining tablespoon of butter in the same skillet. Add garlic, mushrooms, red pepper flakes, and cook for about 1 minute, stirring frequently; stir in wine. Dissolve cornstarch with 1 Tbsp. of chicken broth, mix into the mushrooms. Add remaining chicken broth, sour cream, sun-dried tomatoes, Italian herbs and grated Cotija cheese. Bring to a boil. Reduce heat and simmer until slightly thickened, about 4-5 minutes.
- 4Return chicken to the pan. Cover the pan, and cook for 20-25 minutes over low heat. Stir occasionally. Serve and garnish with parsley if desired. Enjoy!
- 5Note: The internal temperature of the chicken should reach 165 degrees.
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