Chicken Breast with Mushroom Sauce

Chicken Breast with Mushroom Sauce
Give me a luxe mushroom sauce with anything and I’m in. I love this for a quick and high protein dinner option, one that I keep going back to.


For the chicken:

  • 3 chicken breasts
  • ½ cup plain flour
  • 1 tsp white pepper
  • 1 tsp salt flakes, crushed
  • ⅓ cup extra virgin olive oil

For the sauce:

  • 50g butter
  • 3 large shallots, finely diced
  • 2 garlic cloves, finely sliced
  • 200g Swiss Brown mushrooms, sliced
  • 1 cup beef stock
  • 5 sprigs thyme
  • 200ml creme fraiche
  • Chives, finely chopped
  • Parsley, finely chopped

To serve:

  • Salad leaves
  • Lemon, thinly sliced

Serves 2


  1. Use a rolling pin or meat mallet to flatten chicken breasts until approx 1cm in thickness.
  2. Melt butter in a sauce pan over medium heat, then add shallots and garlic, sautéing until tender.
  3. Add mushrooms and cook until brown.
  4. Add beef stock and thyme and reduce until thickened.
  5. Stir through creme fraiche and discard thyme.
  6. Taste and season and set aside.
  7. Immediately before cooking chicken, add plain flour, white pepper and salt flakes to a bowl or tray and whisk to combine.
  8. Dust each chicken breast in the flour mixture.
  9. Heat olive oil in a large pan over medium heat.
  10. Fry chicken breasts until golden brown (approx 2 mins each side).
  11. Spoon sauce onto serving plates (if it’s too thick, thin out with a little hot water), top with fried chicken, salad leaves, lemon slices, parsley and chives.

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