Chicken a La Peggy
Transform your dinner table with the indulgent charm of Chicken a La Peggy, a luxurious yet approachable dish that combines the succulent flavor of golden-seared chicken breasts with a creamy garlic mushroom sauce. This comforting recipe brings together tender chicken, earthy mushrooms, a splash of wine, and a touch of heavy cream for a rich, velvety finish. Elevated with fresh parsley and brightened by a hint of lemon juice, this dish is perfect for family dinners or entertaining guests. Ready in just 45 minutes, Chicken a La Peggy pairs beautifully with fluffy mashed potatoes, fragrant rice, or crusty bread to soak up every drop of the irresistible sauce. A must-try recipe that’s as flavorful as it is easy to make!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cups all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 8 ounces white button mushrooms, sliced
- 0.5 cups dry white wine
- 1 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Directions
Step 1
Season the chicken breasts with salt and pepper on both sides.
Step 2
Dredge the chicken breasts in flour, shaking off any excess.
Step 3
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Step 4
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
Step 5
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Step 6
Add the minced garlic and sliced mushrooms, and sauté for 5-7 minutes until the mushrooms are golden and tender.
Step 7
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the wine is reduced by half.
Step 8
Stir in the chicken stock and bring the sauce to a gentle boil.
Step 9
Reduce the heat to low and whisk in the heavy cream and remaining 1 tablespoon of butter until smooth.
Step 10
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and cook for an additional 10-12 minutes until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Step 11
Stir in the chopped parsley and lemon juice just before serving.
Step 12
Serve the Chicken a La Peggy hot, with sauce drizzled over the top. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1686.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2583.0 |
| Total Fat 134.0g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 825.9mg | 0% |
| Sodium 3071.6mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 7.3g | |
| Protein 243.6g | 0% |
| Vitamin D 29.6IU | 0% |
| Calcium 172.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2810.5mg | 0% |
Source of Calories