Description
A luxurious one-pan dish featuring tender chicken breasts in a savory herb-infused mushroom cream sauce. Rich and comforting, this halal-friendly recipe delivers umami depth and silken texture with minimal effort. Perfect for weeknight dinners or special occasions.
Ingredients
2 large boneless, skinless chicken breast cut into 4 cutlets
1/3 cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
12 oz cremini mushrooms (or white mushrooms)
3 cloves minced garlic
1 cup low-sodium halal chicken broth
1 tbsp fresh lemon juice
1 tbsp vegetarian-friendly mustard (no alcohol added)
1 1/2 cups heavy cream
Fresh parsley, chopped (for garnish)
Instructions
Cut chicken breasts lengthwise into 4 cutlets (1 per serving)
Pat chicken dry with paper towels
Season both sides of cutlets with salt and pepper
Coat evenly with flour
Heat olive oil in a 10-inch skillet over medium-high heat
Sear chicken 4-5 minutes per side until golden, then transfer to a plate
Add butter to the same skillet over medium heat
Add mushrooms and cook 6-8 minutes until browned, stirring occasionally
Pour in 1/2 cup water, cook until liquid evaporates, then transfer mushrooms to plate
Return skillet to medium heat, swirl in garlic for 15 seconds
Add chicken broth, lemon juice, and mustard, simmer 3-4 minutes until reduced by half
Stir in heavy cream and whisk until smooth
Return chicken and mushrooms to pan, simmer 5 minutes until sauce thickens and chicken is cooked
Garnish with fresh parsley before serving
Notes
Use cremini mushrooms for deeper flavor. Ensure chicken is dry before searing for maximum browning. Substitute vegetable broth for halal certification. Refrigerate leftovers in an airtight container up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stir-fry/Sauce
- Cuisine: Comfort Cooking