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Mushroom Chicken with Crispy Onion


35 minutes

  • 2 boneless skinless chicken breasts
  • 8 oz. baby bella mushrooms, sliced
  • salt and pepper to taste
  • 2 Tbsp. butter
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup Jbasket Crispy Onion
  • chopped parsley, for garnish
  1. Pound each chicken breast into ¾ inch thickness. Then cut each breast in half. Season with salt and pepper on both sides.
  2. Heat a pan over medium heat. Add in 1 tablespoon of the butter and heat until it melts. Add in the chicken breasts and cook until golden on both sides and fully cooked. Remove the chicken from the pan and set aside.
  3. Add the remaining tablespoon of butter to the pan. Allow the butter to melt, then add in the mushroom. Saute until the mushrooms are brown and no longer releasing any moisture. Mix in the garlic and cook for another minute. Pour in the chicken broth. Mix and scrape off any browned bits on the bottom of the pan. Then mix in the heavy cream.
  4. Add the chicken to the pan and coat with the mushroom sauce. Simmer the chicken in  the sauce for about 5 minutes until the sauce slightly reduces. Remove the pan from heat. Top with Jbasket Crispy Onion and parsley. Enjoy!

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Dish Type / Ethnic Cuisine
Main Dish