Juicy chicken breasts soaked in a homemade creamy mushroom sauce made with Elijah's Hot Sauce to give just the right amount of spice.
Chicken with Creamy Mushroom Sauce Recipe | Elijah's Xtreme
1 lb baby bella (cremini) mushrooms
4 Tbsp unsalted butter, divided
2 boneless, skinless chicken breasts
Salt and pepper
1 cup heavy cream
2 Tbsp Dijon mustard
Elijah's Xtreme Original Roasted Pepper Hot Sauce
1/3 cup finely chopped chives (or parsley or dill)
Wash and dry the mushrooms and slice in quarters.
Set a large skillet over medium-heat and add 2 Tbsp of butter. When the butter is melted and starting to turn golden, add all the mushrooms and toss to coat. Cook for 10-15 minutes, stirring occasionally, until they're browned and starting to stick to the pan, with no remaining mushroom liquid.
Meanwhile, horizontally halve the chicken breasts then use a mallet or heavy skillet to pound the pieces to an even 1/4-inch thickness. Pat chicken dry, then season all over with salt and pepper.
Stir the mustard and Elijah's Xtreme Original Roasted Pepper Hot Sauce into the cream with a fork.
When the mushrooms are browned and sticking, sprinkle with salt and pepper, then deglaze with 1/3 cup of water.
Let the water come to a boil while you set another large skillet over medium-high heat and add the remaining 2 Tbsp of butter. When the butter is melted and starting to brown, add the chicken. Cook for about 5 minutes, until the bottom is deeply browned and crusty. You can rotate the pan halfway and through and press down on the chicken if it starts to curl up, but don't shuffle it around.
As soon as the chicken starts cooking, stir the mustard-cream into the mushrooms. Vigorously simmer for about 5 minutes, stirring once or twice, until pale brown and thickened enough to coat the back of a spoon, then turn off the heat. Season to taste with mustard, salt and pepper.
Flip the chicken and cook for about 1 minute more, until just cooked through. Turn off the heat.
Spoon the creamy mushrooms on and around the chicken. Shower all over with the chives and serve directly out of the skillet.
Serve and enjoy!