Pan-Seared Chicken Breast with Creamy Mushroom Sauce and Steamed Potatoes
Succulent pan-seared chicken breast smothered in a rich, creamy mushroom sauce, perfectly complemented by tender steamed potatoes. A comforting and balanced winter meal.
Ingredients
- Chicken Breast250 g
- Chicken Broth50 ml
- Garlic Powder0.5 tsp
- Light Cream70 ml
- Olive Oil7 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Mushroom150 g
- Potato300 g
- Dried Thyme0.5 tsp
- Fresh Parsley5 g
Instructions
- 1Step 1
Step 1: Peel and dice potatoes into 1-inch cubes. Place them in a steamer basket over boiling water, cover, and steam for 12-15 minutes, or until fork-tender. While potatoes are steaming, slice mushrooms and pat chicken breast dry.
- 2Step 2
Step 2: Season chicken breast with salt, pepper, garlic powder, and dried thyme.
- 3Step 3
Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken breast and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside, keeping warm.
- 4Step 4
Step 4: In the same skillet, add sliced mushrooms and sauté for 3-5 minutes until softened and browned. Pour in chicken broth and light cream, stirring to deglaze the pan. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce slightly thickens.
- 5Step 5
Step 5: Slice the cooked chicken breast and return it to the pan with the sauce, coating evenly. Chop fresh parsley. Serve the chicken and mushroom sauce alongside the steamed potatoes, garnished with fresh parsley.
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