Mushroom Chicken In White Sauce.

Chicken breast is the best part of the chicken for me. Because its rich meat is tastier and stands up to robust flavours.

This recipe take just 25 minutes to make, it’s super easy to make and very delicious, it’s Keto-friendly and gluten-free.


2 tbsp olive oil

1.5 lb (700g) chicken breast

1 medium onion, diced

6-8 garlic cloves, finely chopped

1 oz. (30g) Sun-dried tomatoes, chopped

10 oz. (400g) mixed mushrooms, sliced

3/4 cup chicken stock.

1 cup heavy cream

Salt and pepper, to taste

10 sprigs of fresh thyme, divided.


Season the chicken breasts on both sides with sea salt and freshly ground black pepper.

Heat oil in a large skillet/wok over medium heat, cook chicken for 3-5 minutes on each side, until brown, but not cooked through. ( Note, the chicken will not be fully cooked as it will do so later on with sauce) set aside.

In the same preheated wok/skillet, add the onions, garlic, Sun-dried tomatoes and mushrooms, sauté for about 5 minutes.

Take half of the thyme sprigs, pull the leaves off the stems and add them to the skillet/pan. Pour in the chicken stock and cook for a few minutes.

Stir well with a wooden spoon, scraping any brown bits left on the skillet bottom.

Stir in the heavy cream and reduce the heat, once simmering, return the chicken to the pan and nestle them into the sauce.

Reduce the heat and cook for additional 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with the remaining thyme and serve.




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