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Pan Fried Chicken With Cremini Cream Sauce: Submitted by: dwmoar | Date Added: 15 Oct 2010
Listed in: Beef, Chicken, Lamb, Pork and Turkey

4 boneless, skinless chicken breasts or 8 chicken tenderloins
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons extra-virgin olive oil
8 ounces small cremini mushrooms, sliced *see footnote
3 scallions, thinly sliced
1 cup chicken broth
1/2 cup dry white wine
1 clove finely diced garlic.
4 tablespoons cream cheese
1 tsp corn starch
2 tsp cold water
1/4 teaspoon dried rosemary, fresh would be better.

* Cremini mushrooms, also known as brown or Italian mushrooms, are a more flavorful variety of the button mushroom. They come in a range of sizes; try to find small ones for this elegant dish. You can substitute with small white button mushrooms if you like.

Cooking Instructions

Over medium high heat add oil to a non stick pan. Add salted and peppered chicken to pan a fry till golden brown; about 3 minutes per side.

Remove chicken and set aside.

Reduce heat to medium low. In the same pan add your mushrooms, scallions, diced garlic. Toss mixture often; DO NOT burn. Cook about 5 minutes till mushrooms are wilted.

Add chicken broth, wine, and cream cheese. Stir till the cream cheese is thoroughly combined.

Take water and cornstarch and mix together until smooth and add to your chicken broth, white wine and cream cheese mixture. Stir together.

Add chicken back to your pan. Reduce heat to low and let simmer about 5 minutes or till chicken is done.

Divide the chicken and sauce evenly among 4 plates and serve hot.

Recipe Pictures - Hover cursor to scroll if several images:
Pan Fried Chicken With Cremini Cream Sauce Pan Fried Chicken With Cremini Cream Sauce Pan Fried Chicken With Cremini Cream Sauce
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