Creamy chicken and mushrooms with sage

This recipe is really amazing: creamy, savory, satisfying.

Creamy chicken with  mushrooms and sage

Ingredients

  • 1 “glug” oil
  • 1 Tbsp butter
  • 2 shallots
  • about 2 lbs chicken breast, sliced thin
  • 15 baby bella mushrooms
  • 30 small dried sage leaves, crumbled
  • 1/3 to 1/2 cup white wine
  • pepper, to taste
  • salt, to taste
  • 1/2 cup sour cream
  • green onion, chopped small, for garnish

Instructions

Slice the shallots into thin pieces, and sautee them in the butter and olive oil. Add the thinly sliced chicken, and allow it to color up a little all around. Add the baby bella mushrooms, also sliced.

After the mushrooms have begun to cook a bit, add in the white wine, crumbled sage leaves, pepper, and salt. (I used sage leaves that I had taken from my sister’s garden and dried for use over the winter.)

Allow the chicken and vegetables to continue to simmer on low heat until fully cooked. Add the sour cream, mix in thoroughly, and allow it to warm over the heat.

Plate your chicken with a scattering of chopped green onions on top.

Plate of creamy chicken and mushrooms with sage and a side of potatoes

Printer-friendly version of recipe:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s