Description
This Creamy Brie Chicken & Mushrooms dish is an elegant and flavorful meal that’s perfect for a special occasion or a cozy night in. Tender chicken cutlets are cooked to golden perfection and then smothered in a rich and creamy brie sauce with mushrooms and a hint of thyme.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 6 chicken breast cutlets
- 8 ounces button mushrooms, whole
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/3 cup chicken stock
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon Dijon mustard (optional)
- 4 ounces brie cheese, rind removed and cubed
- 2 tablespoons grated Parmigiano Reggiano cheese
- Kosher salt and freshly cracked black pepper, to taste
- Crusty bread, for serving
Instructions
- Cook Chicken: Season chicken cutlets with salt and pepper. Dredge in flour, shaking off any excess. Heat butter and olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté Mushrooms and Aromatics: Add mushrooms to the skillet and cook for 6 minutes, or until softened and lightly browned. Add shallot and garlic, and cook until softened.
- Make Sauce: Deglaze the pan with white wine, scraping up any browned bits. Add chicken stock, heavy cream, thyme, and Dijon mustard (if using). Bring to a simmer and season with salt and pepper.
- Add Cheese: Reduce heat to low. Add brie cheese and Parmigiano Reggiano cheese. Stir until melted and smooth. Taste and adjust seasoning as needed.
- Serve: Pour the sauce over the cooked chicken cutlets and serve immediately with crusty bread.
Notes
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Mushrooms: You can use different types of mushrooms, such as cremini or shiitake.
- Wine: If you don’t have white wine, you can substitute with chicken broth or vegetable broth.
- Brie: Be sure to remove the rind from the brie cheese before adding it to the sauce.
- Make Ahead: The sauce can be made ahead of time and reheated. Add the cooked chicken just before serving.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 450kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg