To get started I will be using a pound and a half to do pounds of chicken breast now today I only had around a pound of chicken breast in my refrigerator So what I did was cut it into four pieces, but you do want to use around the pound and a half to two pounds Next I’m going to season my chicken I’m using a rub that I made and that basically consists of one teaspoon of lemon pepper 1/2 teaspoon of granulated garlic powder 1/2 teaspoon of granulated onion powder and around 1/4 teaspoon to a 1/2 teaspoon Of salt you can salt to taste.
I’m going to liberally season it on both sides Ok, so now I’m going to cook my chicken Here, I have a preheated cast-iron skillet and to that I will be adding a couple tablespoons of oil I am using A baccata oil you can use any vegetable oil of your choice Next I will be adding two tablespoons of unsalted butter To sear these chicken breasts I’m using somewhere between a medium high to high heat It is not all the way high But I do want the pan nice and hot to get a good sear and cook these chicken breasts before they dry out.
I Am going to be cooking my chicken breasts for around three to three-and-a-half minutes on each side Now the cook time will vary depending how thick or thin your chicken breast is cut or pounded out So if you’re using a thick chicken breast it’s obviously going to take longer to cook So be sure to adjust your cook time according to the thickness of your chicken breasts Ok, so it has been 3 minutes So now I’m just going to flip it and continue cooking for the same amount of time on the other side I’d like to add another Variable that might change your cook time or at least for the internal temperature To reach 165 is that if you are working with cold Chicken breasts my chicken sat on the counter from 15 minutes after seasoning to get the chill off So that’s why my chicken probably takes around seven to eight minutes in total to cook through and mind you It will still continue to cook once I remove it from the pan and I am going to cover it tightly with aluminum Foil and let it rest So again, if you put a cold piece of chicken in a hot pan The internal temperature will take longer to reach where it needs to be.
So keep that in mind, okay So my chicken is setting on the side. I’m adding another tablespoon of butter and all I’ll probably be using four tablespoons of butter So once that’s melted, I am ready to sautee and brown my mushrooms my mushroom of choice today is baby bella mushrooms You can use the mushroom of your choice a good white button mushroom works just as well But today I’m using 8 ounces of sliced baby.
Bella mushrooms By the way another tip to getting a nice sauteed and brown mushroom is make sure you’re using a medium high to high heat and Do not add salt If you add salt to your pan right now on top of these mushrooms They will get soggy the water will start releasing itself from the mushroom And they will not Brown you’ll just end up with a soggy mess.
Trust me I’ve had plenty of mishaps with mushrooms to learn that adding salt right now would be a mistake. So just bear that in mind I am using a high heat and I’m probably going to add a little more butter Mind you the butter will also help me scrape up that delicious Fond from the chicken So once this butters melted and my mushrooms are nice and brown I am going to be adding onion I Basically used half of a small onion and gave it a fine dice I weighed it just for you guys that really want weights and measurements and I’m using around 2 ounces of diced Onion, and that will also go into my pan sauteing with my mushrooms Now if you are not a fan of onion I will say this is optional for those that don’t like onions but a nice Sauteed browned onion really goes well with a sauteed mushroom So this is why I love to use it in this cream sauce Be sure to check the description below this video for the ingredients and measurements used in this recipe Ok now I’m going to add around 3 cloves of minced garlic Actually, I used 5 very small cloves of garlic, but I think 3 normal-sized cloves work Well in this recipe, so I’m just going to saute this just for a little bit You don’t want the garlic to burn but now is a good time to add salt and pepper to taste Okay, so everything is browned and sauteed exactly the way I like it So now I’m going to be adding one tablespoon of fresh rosemary If you do not have any of the fresh herbs that go into this recipe and you have the dried ones Use that just make sure you half the amount.
So one tablespoon of fresh rosemary, and now I’m using one tablespoon of fresh thyme Next I’m using one tablespoon of fresh parsley And now I’m going to be adding one and a half tablespoons of fresh chives So now I’m just going to continue sauteing mixing and combining all of the ingredients well Okay, so I let that saute for around a minute and now I’m ready to add my cream Here, I’m actually using three cups of half-and-half, but I typically like to use heavy cream I just didn’t have any today So hopefully this turns out which it will I’m sure if you don’t have heavy cream or half-and-half you could also use evaporated milk So I’m giving everything a good mix and I’m also going to be adding some pepper to taste and I’m not going to add salt because I will be adding Parmesan cheese later and that is salty So once everything is combined the cheese is melted then I’ll taste for salt again But for right now, I’m just going to be adding pepper Okay, so now I’m going to add 3 ounces of grated Parmesan cheese I basically had a small three ounce wedge of Parmesan cheese, and that’s what I’m using today So if you want more cheap Parmesan cheese You can add more but I actually find two to three ounces works Well in this amount of cream sauce, so now I’m going to combine and let it simmer for 10 minutes But if you are using heavy cream, you only want to let it simmer for five I actually want to sort of reduce my half-and-half to get thicker So it is perfect right now I am adding my chicken back into the sauce, and I’m just going to Turn it off the heat and let it set until I’m ready to serve mind you my chicken is cooked through so be sure that when you are cooking your chicken breast it reaches an internal temperature of 165 degrees Fahrenheit So I’m going to be serving this on top of baby arugula, but I want to dress my arugula in a vinaigrette So here I have two tablespoons of fresh lemon juice To that.
I will be adding salt and pepper to taste Now I’m going to be adding two teaspoons of Dijon mustard Now I’m going to be adding around two teaspoons of maple syrup Basically, you can adjust the ratios of these ingredients to your taste now I’m just going to give this a shake just to combine these ingredients Now I’m going to be adding two tablespoons of olive oil or you could use the oil of your choice and Again, if you want more or less just make sure you adjust the ratio to your preference and now I’m going to shake it vigorously until it emulsifies and combines well and This amount of dressing will easily dress around three to five ounces of baby arugula I actually have around two and a half.
This was half of a container a five ounce container So lunch is ready to be served basically I am going to scoop up a piece of chicken breasts with this delicious mushroom herb and garlic Cream sauce the brightness of that vinaigrette and the freshness of the baby arugula and the creamy richness of the sauce Go perfect together.
I hope you give this recipe a try. I hope you like it and thanks for watching