Chicken and Mushrooms in Cream Sauce over Zoodles recipe

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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 calories
carbohydrate: 14.9 g
cholesterol: 162.1 mg
fat: 31 g
fiber: 1.9 g
protein: 28.1 g
saturatedFat: 18.2 g
servingSize: -
sodium: 327.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Remove the chicken to a plate. Taste sauce and adjust seasoning.

  7. Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Recipe Yield

8 servings

Recipe Note

Zucchini noodles, or \"zoodles\" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

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