Simple Way to Carbonara Sauce With Cream Of Mushroom

Chicken And Mushrooms In Cream Sauce Over Zoodles

Roasted red peppers, drained, pasta, ragu cheesy roasted garlic parmesan sauce and 2 more.

Recipe Summary Chicken And Mushrooms In Cream Sauce Over Zoodles

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.

Ingredients | Carbonara Sauce With Cream Of Mushroom

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

Directions

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

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.

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.

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.

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.

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

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

If the cream sauce is too thin for your taste, dissolve 2 tablespoons cornstarch in 3 tablespoons water and pour into the skillet after removing the chicken. Cook and stir constantly until the desired consistency is achieved.

Info | Carbonara Sauce With Cream Of Mushroom

prep: 30 mins cook: 35 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Chicken And Mushrooms In Cream Sauce Over Zoodles

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,

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