Steps to Make Chicken Mushroom Oyster Sauce

Chicken And Mushrooms In Cream Sauce Over Zoodles

Oyster mushrooms have a subtle flavour and are often used in oriental cookery but they cook down to virtually nothing and are quite expensive so they're often used in combination with other.

Recipe Summary Chicken And Mushrooms In Cream Sauce Over Zoodles

Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

Ingredients | Chicken Mushroom Oyster Sauce

2 pounds boneless, skinless chicken breasts

½ cup all-purpose flour

½ teaspoon paprika

1 pinch salt and ground black pepper to taste

4 tablespoons unsalted butter, divided

1 ½ cups sliced mushrooms

½ cup chopped shallot

½ cup chopped sun-dried tomatoes

5 cloves garlic, minced

1 cup chicken broth

1 cup dry white wine

2 cups heavy cream

1 tablespoon minced fresh basil

4 medium zucchini, spiralized

Directions

Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.

Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.

Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.

Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.

Remove the chicken to a plate. Taste sauce and adjust seasoning.

Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

If the cream sauce is too thin for your taste, dissolve 2 tablespoons cornstarch in 3 tablespoons water and pour into the skillet after removing the chicken. Cook and stir constantly until the desired consistency is achieved.

Info | Chicken Mushroom Oyster Sauce

prep: 30 mins cook: 35 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Chicken And Mushrooms In Cream Sauce Over Zoodles

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,