Creamy Parmesan Chicken with Herbs & Mushrooms

 

I can’t remember the last time I made a creamy parmesan dish using a store-bought sauce. The ingredients are few, and the process is so simple! No need to resort to one of those lousy jars of pre-made goop, even if you are short on time. It won’t cost you more than 5 minutes if you already have the essential ingredients purchased ahead of time.

The basic components are heavy cream (or milk), butter, a sprinkle of flour for roux, garlic and grated parmesan cheese. Recently for this dish, I’ve been adding a lil’ chicken broth. Once you make this sauce a few times, you’ll forever notice the distinct difference in taste between a homemade creamy parmesan and an amateur preservative version. I like my sauces the same way I like my designer handbags–authentic 😉

In this particular recipe, I incorporated sautéed mushrooms and a variety of green herbs–like fresh basil, oregano, thyme and parsley. If you are one of those weirdos who hates mushrooms, don’t use them. Just know we can’t be friends haha.

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There’s three reasons I love this dish and wanted to feature it here. 1.) It’s delicious…duh. 2.) It’s so easy to make that you’d have to actually try hard to mess it up. 3.) Clean up time is a breeze! I cooked the chicken, sautéed the mushrooms/garlic, and made the sauce using the same pan. Serve it with whatever floats your boat–over pasta, rice, mashed potatoes or alongside your favorite veggies.

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