Monday, May 11, 2009

Chicken Breasts with Mushroom Cream Sauce

Mother's Day was cool. I always get breakfast in bed. I think I have had that every year since I have been a mother. This year's breakfast was delightful. Eggs over medium, cracked black pepper bacon, strawberry jam rolls and a diet Dr. Pepper to wash it all down. See? The breakfast of a queen.

After enjoying my breakfast in bed, I decided I should look hot for my big day. So I gave myself 2 hours of leisure get-ready time. I painted my toes (who hadn't seen any shade of pink or red in months), shaved my legs and even put rollers in my hair. Rollers turned out to be a bad idea. They made my hair extremely voluminous. Like a lion. I looked like the hot tranny mess king of the jungle. Thank goodness my hair can't hold a curl to save it's life. I looked almost normal by the time I got to church.

Anyways, enough about me on Mother's Day. More about me and food...

It feels good to create a recipe out of nowhere. Makes me feel like the bomb diggity. This particular recipes was partial bomb diggity for me because I no likey mushrooms. I have tried and tried and I just can't. The texture just kills me. Like chewing on a stress ball. Makes me shutter to even think about it. The flavor of mushroom is great. The texture, no.

BTW, while I was typing this up, I was cruising old school with "No Diggity", hence "bomb diggity". I am bringing it back, baby.




For the chicken:
4 boneless, skinless chicken breasts
Kosher salt and ground pepper
4 Tbsp olive oil, divided

For the sauce:
4 Tbsp butter
2 8 oz packages sliced mushrooms
Kosher salt and ground pepper
4 cloves garlic, minced
1 cup heavy cream

Set the oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray and set aside. Season both sides of the chicken breasts with salt and pepper.

In a large skillet over medium high heat, add 2 Tbsp of the olive oil. Once the oil runs quickly in the pan, add two chicken breasts. Cook on each side until well-browned, about 3 minutes on each side. Once browned, place chicken breasts into the prepared baking dish. Add 2 more tablespoons of oil into the pan and brown the other two chicken breasts. Remove the pan from the heat and set the chicken breasts in the baking dish. Bake for 30 minutes, or until the chicken is cooked through.

Leave the skillet off the burner until there is 10 minutes left until the chicken is cooked. When the chicken is almost done, put the pan back over medium high heat to make the mushroom sauce. Add the butter and the mushrooms to the pan. Season with salt and pepper. Saute mushrooms until very soft, about 5 minutes. Add the garlic and cook 1 more minute. Stir in the heavy cream and simmer until the sauce thickens, about 5 minutes.

Once chicken is done, remove from the baking dish. Serve chicken breasts with the mushroom sauce ladled over the top.

Yields 4 servings.

11 comments:

meg said...

Fungus stress balls: tasty.

keely steger said...

Thanks for saying things like "bomb-diggity" and "hot trany mess king of the jungle". That got my Monday off to a good start, with a good, hearty guffaw. The chicken sounds good too...

Jaime and Jen DISH said...

Hot trany mess king of the jungle is hysterical. I like to steal people's phrases and use them as my own and since we don't hang in the same circles, I think I'm safe...HA!

Good lord girl, this chicken looks delish!!! Good job!

Signed, Jaime
(the better half of Jaime and Jen Dish...don't tell Jen I said that)

~Morgan~ said...

that looks sooooo good. we'll be trying that this week for sure.

EAT! said...

Thanks for the link! I am lovin' the mushrooms, texture and all!

Mike and Jill said...

I CAN'T wait to try this chicken! Thanks!
I'm glad you had a cool Mom's Day. I LOVE Dr. Pepper/diet DP! Hands down best drink EVER!
j

Mike and Jill said...

I forgot to say, thanks for the laugh about your hair! It's happened to me many, many times....

Mal Robin said...

Cant you post on my time too?? I hate waking up in the morning and not having a new post... I should be used to it by now, I dont know why I still check when I wake up.

Jaime and Jen DISH said...

Whitney,
I just made this tonight for dinner...holy smokes!!! This was delicious and it was so easy. My husband was eating and eating and kept saying "mmm, this is good, mmmm, mmmm"...Def going to be a constant in our house.

And because I'm such a follower, I will be making this again and probably posting it on my foodie blog, giving you props of course...with your permission.

Jaime

Ashley Thalman said...

Have I told you?
I make this mushroom sauce all the time. I am not a meat eater very often so I just top the mushroom sauce on spaghetti with a few handfuls of peas. Delish.

rookie cookie said...

@Ashley Thalman - Glad to hear you people like it. You know, you can use any vegetable. You don't have to use shrooms. Like bell peppers and onions would be killer delicious.