Chicken and Mushrooms in Cream Sauce over Zoodles
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Ingredients1 h 5 m servings 468
Original recipe yields 8 servings
- 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.
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- Cook's Note:
- 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.
Per Serving: 468 calories; 31 14.9 28.1 162 328 Full nutrition
ReviewsRead all reviews 3
This recipe is awesome! I did make a few changes though. Did not have any sun dried tomatoes on hand. Also, I only had regular whipping cream, so I used 3/4 cup of that. The recipe was still ...