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Chicken Breasts with Mushroom Cream Sauce
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Prep Time:
20 minutes
Total Time:
4 hours 30 minutes
Slow-cooked creamy mushroom chicken: a hearty and delicious dinner!
Ingredients:
  • 1 tablespoon butter or margarine
  • 1 medium leek, sliced (1 cup)
  • 2 cups sliced baby portabella mushrooms
  • 12 boneless, skinless chicken breast halves (about 3 3/4 pounds)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1/2 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1/4 cup sliced drained roasted red bell peppers (from 7-ounce jar)
Instructions:
  • In a 12-inch nonstick skillet over medium heat, melt butter until sizzling and fragrant. Add leek and sauté for 2 minutes, stirring occasionally. Introduce mushrooms to the skillet and cook for another 2 minutes, continuing to stir occasionally. Transfer the flavorful mushroom mixture out of the skillet.
  • Season both sides of the chicken with seasoned salt and pepper. Sear the chicken in a skillet for 3 to 5 minutes until golden brown. Arrange the chicken and mushroom mixture in a 5- to 6-quart slow cooker. Combine broth, wine, and mustard, then pour over the chicken and mushrooms.
  • Cook the chicken covered on low heat for 4 to 5 hours, or until the juice runs clear when the thickest pieces are cut.
  • Take the chicken out of the cooker and cover it to keep it warm. Combine half-and-half and flour until smooth, then add to the mixture in the cooker. Cook on high heat for 10 to 15 minutes, stirring occasionally until the mixture thickens. Add bell peppers, then serve the sauce with the chicken.

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