Chicken in Mushroom Cream Sauce

2 pieces chicken tenderloins or thin chicken breast, plus oil for cooking
1/2 cup heavy cream (plus optional flour, for thickening)
2 tablespoons butter
2 teaspoons white wine
Sea salt
1 cup sliced mushrooms

Add chicken and a splash of oil to a pan, and cook on medium heat 3-5 minutes per side or until 165 degrees internally. Remove chicken and set aside. Then, add butter and heavy cream to the pan, plus a bit of flour if you want a thicker sauce. Whisk together, then add white wine, and season with salt. Add mushrooms to pan and let simmer 10 minutes. With about one minute remaining, add chicken to pan to reheat it. Then, remove chicken, plate it, and pour sauce over top.

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