This dinner is one of the best creamy chicken dinners I have tried (and I have tried a few!). It’s the perfect combination between the super juicy and tender chicken and the flavorful, rich and creamy sauce.. A big plus ; after chopping all the ingredients, this dish pretty much makes itself. What’s not to love!? I found the recipe at the food blog Salt and Lavender, an amazing food blog worth checking out! 🙂
8 large potatoes – butter – rosemary – 2 large chicken breasts – flour – 1 tbs olive oil – 2 tbs butter – 8 mushrooms – 3 gloves garlic minced – lemon juice – 1 dl chicken broth – 2 dl cooking cream – 1/2 ts lemon juice – 1/2 ts Dijon mustard – fresh chives (or any herbs you might prefer) – Italian seasoning – salt & pepper to taste
Start by making the mashed potatoes; boil the potatoes until fully cooked. Mash together with butter, cooking cream and fresh herbs (I used fresh chives!). Season to taste with rosemary and salt & pepper. The result should be the most perfect, silk smooth mash!
Now it’s time to prepare the chicken; cut the chicken breasts in half lengthwise (it prevent the chicken from being dry), coat in flour, Italian seasoning and salt & pepper. Add olive oil and butter to the pan, add the chicken and cook until you get the perfect golden color.. Once it’s done, take the chicken out of the pan and set aside.
Chop the mushrooms, fresh herbs and mince the garlic. Cook them in butter and set aside. Add the chicken broth, lemon juice and Dijon mustard to the pan, cook for about 2 minutes. Add the cooking cream and let it simmer for about 3-4 minutes. The end result should be a rich, creamy delicious sauce. In the end, add the mushrooms and the chicken and let it cook/”rest” for about 15 minutes on a low heat. Top with fresh herbs at the end. You can serve it with whatever sides you’d like, I choose homemade mashed potatoes and steamed asparagus – so good!