Chicken and Mushrooms in Cream Sauce over Zoodles recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 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
Nutrition Info
- 468.5 caloriescarbohydrate: 14.9 gcholesterol: 162.1 mgfat: 31 gfiber: 1.9 gprotein: 28.1 gsaturatedFat: 18.2 gservingSize: -sodium: 327.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Mushrooms in Cream Sauce over Zoodles
Directions
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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.