Creamy Mushroom Chicken with Summer Vegetables

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Creamy Mushroom Chicken with Summer Vegetables
  • Prep Time: 5
  • Total Time: 60
  • Servings: 4
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About this Recipe

Earthy mushrooms mixed with garlic, onion and shallots in a velvety cream sauce….all over succulent poached breast of chicken and served with buttery Summer vegetables.

Ingredients

POACHED CHICKEN:
2 Onions, cut into quarters
1 Carrot, coarsely chopped
2 Stalks celery, coarsely chopped
2 Cloves garlic, crushed
1 Bay leaf
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
6 cups (1.5 L) Chicken broth
Salt and pepper
VEGETABLES:
2 cups (500 mL) Broccoli florets
2 cups (500 mL) Cauliflower florets
1 Zucchini, coarsely chopped
2 Green onions, sliced
2 tbsp (30 mL) Butter
1 tbsp (15 mL) Parsley
MUSHROOM SAUCE:
2 tbsp (30 mL) Olive oil
2 tbsp (30 mL) Butter
2 Large shallots, minced
1 Clove garlic, minced
1 Onion, diced
1 lb (450 g) Mushrooms, sliced
1 tbsp (15 mL) Chopped fresh thyme
2 tbsp (30 mL) Flour
.5 cup (125 mL) Wine
2 cups to 2/12 (500-625 mL) Reserved poaching liquid
.5 cup (125 mL) Light cream (10%) Pinch nutmeg

Directions

POACHED CHICKEN:
SEASON chicken with salt and pepper. Place onions, carrot, celery, garlic and bay leaf into a medium pot. Pour broth over vegetables. Cover, bring to a boil, reduce heat and simmer for 10 minutes. Add chicken and simmer 20 more minutes or until internal temperature reaches 165°F (74°C). Remove chicken from poaching liquid and let cool. Reserve 2 ½ cups (625 mL) poaching liquid for mushroom sauce. Slice each breast into 3 pieces and set aside.

VEGETABLES:
BRING a large pot of salted water to a boil. Cook broccoli for 3 minutes. Scoop out of the water, plunge into ice water, and drain. Set aside. Repeat with cauliflower, cooking 5 minutes.

MELT butter in a skillet over medium heat. Sauté all vegetables with parsley for 2 to 3 minutes. Season with salt and pepper. Set aside and keep warm.

MUSHROOM SAUCE:
HEAT olive oil and butter over medium heat in a large skillet. Add shallots, garlic and onion. Sauté for 2-3 minutes. Add mushrooms and cook for 5 minutes or until the mushrooms are tender. Season with salt, pepper and thyme. Add flour and cook 1 minute. Stir in wine, 2 cups (500 mL) poaching liquid and cream. Season with nutmeg and bring to a simmer. If sauce is too thick add remaining poaching liquid. Place chicken in mushroom sauce and warm through. Serve with vegetables.

Notes

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