Chicken Breasts with Porcini Mushrooms

Elevate your dinner table with this luxurious recipe for Chicken Breasts with Porcini Mushrooms, a dish that blends tender, golden-seared chicken with a creamy, white wine-infused mushroom sauce. Infused with the earthy, umami richness of dried porcini mushrooms and accented by fresh thyme, this entrée is both elegant and comforting. A velvety sauce made with heavy cream and the reserved mushroom soaking liquid ensures every bite is flavorful and indulgent. Perfect for a weeknight treat or a special occasion, this dish pairs beautifully with mashed potatoes, roasted vegetables, or a side of crusty bread to soak up the decadent sauce. Ready in just 50 minutes, this recipe delivers a gourmet dining experience right in your own kitchen!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 ounce Dried porcini mushrooms
• 2 cups Low-sodium chicken broth
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 piece Shallot, finely chopped
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 cup Dry white wine
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Place the dried porcini mushrooms in a bowl and pour 1 cup of hot chicken broth over them. Let them soak for 15 minutes, then drain through a fine mesh sieve, reserving the soaking liquid. Chop the mushrooms finely and set aside.

Step 2

Pat the chicken breasts dry with paper towels, then season both sides with salt and ground black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate covered with foil.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the shallot and cook for 2-3 minutes until softened.

Step 5

Sprinkle the flour into the skillet and stir constantly for 1 minute to make a roux.

Step 6

Slowly pour in the white wine, stirring constantly to avoid clumps. Add the remaining 1 cup of chicken broth, the reserved mushroom soaking liquid, and the chopped porcini mushrooms. Simmer for 3-5 minutes until the sauce thickens slightly.

Step 7

Stir in the heavy cream and fresh thyme leaves. Simmer for another 2-3 minutes, then return the chicken breasts to the skillet. Spoon the sauce over the chicken and cook for an additional 5 minutes to let the flavors meld.

Step 8

Transfer the chicken breasts to a serving plate, spoon the porcini mushroom sauce over the top, and garnish with fresh parsley. Serve warm.

Nutrition Facts

Serving size	(1790.8g)

Amount per serving	% Daily Value*
Calories	2785.1

Total Fat 159.1g	0%
Saturated Fat 73.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 893.6mg	0%
Sodium 3124.4mg	0%
Total Carbohydrate 32.5g	0%
Dietary Fiber 5.6g	0%
Total Sugars 7.2g
Protein 230.9g	0%

Vitamin D 7.0IU	0%
Calcium 129.4mg	0%
Iron 9.4mg	0%
Potassium 2490.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 37.2%

Carbs: 5.2%