Crispy Chicken Breast With Creamy Portobello Sauce – a delicious recipe with olive oil, butter, all-purpose, salt, thin, portobello caps. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat a large skillet to medium heat with the olive oil and 2 tablespoons of the butter. Use a fork to combine the flour in a shallow dish with 1/2 teaspoon pepper and 1 teaspoon salt.", "When the skillet is hot, dip each piece of chicken in the flour mixture, shaking off any excess. Place the pieces of chicken in the skillet and let them cook undisturbed for 4 minutes. When the chicken has a light brown crust on the bottom, flip the pieces and cook for 4 additional minutes on the second side or until the chicken is cooked through and both sides are light golden brown.", "When the chicken is cooked, remove to a plate or individual plates for serving. Add the mushrooms to the pan immediately and stir to wilt for about 3 minutes. Sprinkle the mushrooms with salt and add the remaining tablespoon of butter.", "When the mushrooms are brown and wilted add the cream to the skillet and turn the heat off. Stir gently to warm the cream, and add a few more pinches of salt and pepper to your preference.
2
Serve the chicken with spoonfuls of creamy mushrooms. Enjoy!"]
486
kcal
Calories
31
g
Fat
12
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 tablespoons butter, divided, 1/2 cup all-purpose flour, salt and pepper, and more.
Yes, Crispy Chicken Breast With Creamy Portobello Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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