Chicken Breast with Mushroom and Garlic Cream Sauce

Another blustery day in the Blue Mountains, well Blackheath to be specific. We wandered past the pub this morning and I started thinking about a really tasty chicken dish I first ate at a pub years ago. It was pretty good but it definitely needed some work to lift it up. Inspired I decided to recreate it my way. It has its roots in Italian cuisine and it its fairly strong on the garlic front but it really is a sensational dish. Especially if you have a little bit of decent white wine left in a bottle from last night. The real star of this dish is the mushrooms so do make an effort to find good quality fresh Swiss Browns. Take a look at the stalks if they are hard and woody forget them. Find the mushies with the soft fresh stalks. And don’t even think about making this with anything other that real butter. If you don’t want to use real butter then make something else.

Recipe: Chicken with Creamy Mushroom and Garlic Sauce


  • Two single chicken breasts, sliced horizontally to make two flat pieces each
  • 150g of swiss brown mushrooms, dice half of them and finely slice the other half
  • One shallot peeled and finely sliced
  • Two large garlic cloves cut in half and finely sliced
  • 150ml of white wine at room temperature
  • 150ml of thick cream at room temperature
  • Eight small new potatoes
  • A large handful of parsley chopped
  • Freshly ground black pepper
  • Olive oil


  1. Gently simmer the potatoes in water and as little salt while you make the rest of the dish. I normally cook them for about 10 minutes on a gentle boil then turn off the heat and leave them in the water to stay warm
  2. Put about two tablespoons of butter and a splash of olive oil into a hot pan and toss in the mushrooms. Saute quickly on high heat till they brown and return them to a small bowl
  3. In a little more butter and oil fry the chicken pieces until gently brown on each side and then remove to a plate and keep warm
  4. Now with a little more oil toss into the pan the garlic and onion and fry gently, you dont want them to brown but simply cook until soft
  5. Now toss in the white wine and deglaze the pan, reduce the wine by half
  6. Toss the mushrooms back into the wine mixture and stir well
  7. Now add the cream and as soon as it returns to a simmer place the chicken pieces back into the mixture and simmer gently
  8. Reduce the cream mixture by half and turn the chicken pieces over during the process
  9. Now place the cooked chicken pieces on to plates with 4 new potatoes each
  10. Stir the chopped parsley into the sauce in the pan and turn off the heat
  11. Spoon the sauce mixture over the chicken, season with ground pepper and serve immediately

Quick Notes

This dis is great with a crusty bread roll to soak up the remaining sauce.


If you want a little more punch in this one try adding finely ground lemon zest at the same time as the wine.

Cooking time (duration): 25

Number of servings (yield): 2

Meal type: lunch

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

2 thoughts on “Chicken Breast with Mushroom and Garlic Cream Sauce

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.