Chicken With Wild Mushroom & Balsamic Cream Sauce

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Chicken with wild mushroom and balsamic cream sauce is a dish so delicious the whole family will be begging for more. Learn to cook chicken with wild mushroom and balsamic cream sauce with help from a longtime cook in this free video clip.

Part of the Video Series: Chicken Recipes
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Video Transcript

Hello! I’m Erika Monroe-Williams, creator of TheHopelessHousewife.com, and television cooking expert. Today, I’m going to be showing you how to make chicken with wild mushrooms and balsamic cream sauce. Okay, so, we’re going to start with two boneless skinless chicken breasts - about six ounces each, some salt and pepper for seasoning, about one to two tablespoons of extra virgin olive oil, and six each of a variety of mushrooms. We have Cremini mushrooms, Shiitake, and white mushrooms – sliced. We have one minced garlic clove, a half of a tablespoon of fresh thyme – chopped, one shallot sliced thinly, a tablespoon of flour, three-quarters of a cup chicken stock, half of a tablespoon of balsamic vinegar, one and a half tablespoons of half and half, and two tablespoons of flat leaf parsley chopped finely. Okay, so, I’m heating my oil up right now in the pan. I already went ahead and did that. I put about a tablespoon of olive oil in here. And, we’re going to prepare our chicken breasts. So, we need to just quickly season them with salt and pepper. And, the first part of this is very simple – you’re just going to toss them into the hot pan. We want to do both sides here. Okay. Going to toss these into the hot pan. They’re already searing up. Okay, so, we’re going to leave these in here for about five to six minutes per side, and then we’re going to start on our sauce. So, our chicken is done. We’re going to put it on a plate, and we’re going to cover this with foil. And then, we’re going to set it aside while we make our sauce. There we go. Okay, so, in the same skillet, we’re going to add butter. There we go. And then, we’re going to add our mushrooms. We’re going to sauté these up, and it’s going to be a delicious mushroom sauce. These mushrooms look absolutely beautiful. You can actually, if you don’t have every single mushroom, you can certainly substitute the type of mushroom that you want to use. Okay, so, we’re going to sauté these until they’re nice and brown. Usually takes a couple of minutes. So, our mushrooms are nice and brown. Then, we add our garlic, our thyme, shallots, and stir this in. You want to cook this for one to two minutes, until everything is nice and tender. And then, when that’s done, we’re going to cook this with a little bit of flour. So, you want to sprinkle this evenly. This is going to help our sauce thicken. So, going to just stir this up. Oh, this already smells so good. You can smell the shallots and the thyme. It goes so well with the mushrooms. Okay, these are nicely coated. So, now it’s time to add our chicken stock. We pour our chicken stock in. Going to let this cook a little. Going to add our balsamic vinegar and our cream – our half and half. And, we’re going to let this cook for about two minutes. So, our mushroom sauce has been cooking. It’s absolutely gorgeous, if you can see that beautiful color here. So, now it’s time to add the chicken to it. It’s been under the foil. So, we’re just going to slice this at an angle, and we’re going to place it right in the sauce, and continue to cook it. Okay. Make sure we have little pieces. Okay, and we just place this right in the sauce. Here we go. Get that nice glaze over the entire piece of chicken. Absolutely beautiful. Okay, so, now we can transfer this to a plate, and what I’m going to do is just put each breast half here. We cover it with mushrooms. And then, you want to finish off with a little bit of parsley, like that. And, that’s how you make chicken with wild mushroom and balsamic cream sauce.

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