To get started I will be using a pound and a half to do pounds of chicken breast now today
I only had around a pound of chicken breast in my refrigerator
So what I did was cut it into four pieces, but you do want to use around the pound and a half to two pounds
Next I'm going to season my chicken I'm using a rub that I made and that basically consists of
one teaspoon of lemon pepper
1/2 teaspoon of granulated garlic powder 1/2 teaspoon of granulated onion powder and around 1/4 teaspoon to a 1/2 teaspoon
Of salt you can salt to taste. I'm going to liberally season it on both sides
Ok, so now I'm going to cook my chicken
Here, I have a preheated cast-iron skillet and to that I will be adding a couple tablespoons of oil I am using
A baccata oil you can use any vegetable oil of your choice
Next I will be adding two tablespoons of unsalted butter
To sear these chicken breasts I'm using somewhere between a medium high to high heat
It is not all the way high
But I do want the pan nice and hot to get a good sear and cook these chicken breasts before they dry out. I
Am going to be cooking my chicken breasts for around three to three-and-a-half minutes on each side
Now the cook time will vary depending how thick or thin your chicken breast is cut or pounded out
So if you're using a thick chicken breast it's obviously going to take longer to cook
So be sure to adjust your cook time according to the thickness of your chicken breasts
Ok, so it has been 3 minutes
So now I'm just going to flip it and continue cooking for the same amount of time on the other side
I'd like to add another
Variable that might change your cook time or at least for the internal temperature
To reach 165 is that if you are working with cold
Chicken breasts my chicken sat on the counter from 15 minutes after seasoning to get the chill off
So that's why my chicken probably takes around seven to eight minutes in total to cook through and mind you
It will still continue to cook once I remove it from the pan and I am going to cover it tightly with aluminum
Foil and let it rest
So again, if you put a cold piece of chicken in a hot pan
The internal temperature will take longer to reach where it needs to be. So keep that in mind, okay
So my chicken is setting on the side. I'm adding another tablespoon of butter and all I'll probably be using four tablespoons of butter
So once that's melted, I am ready to sautee and brown my mushrooms my mushroom of choice today is baby bella mushrooms
You can use the mushroom of your choice a good white button mushroom works just as well
But today I'm using 8 ounces of sliced baby. Bella mushrooms
By the way
another tip to getting a nice sauteed and brown mushroom is make sure you're using a medium high to high heat and
Do not add salt
If you add salt to your pan right now on top of these mushrooms
They will get soggy the water will start releasing itself from the mushroom
And they will not Brown you'll just end up with a soggy mess. Trust me
I've had plenty of mishaps with mushrooms to learn that adding salt right now would be a mistake. So just bear that in mind
I am using a high heat and I'm probably going to add a little more butter
Mind you the butter will also help me scrape up that delicious Fond from the chicken
So once this butters melted and my mushrooms are nice and brown I am going to be adding onion I
Basically used half of a small onion and gave it a fine dice
I weighed it just for you guys that really want weights and measurements and I'm using around 2 ounces of diced
Onion, and that will also go into my pan sauteing with my mushrooms
Now if you are not a fan of onion
I will say this is optional for those that don't like onions but a nice
Sauteed browned onion really goes well with a sauteed mushroom
So this is why I love to use it in this cream sauce
Be sure to check the description below this video for the ingredients and measurements used in this recipe
Ok now I'm going to add around 3 cloves of minced garlic
Actually, I used 5 very small cloves of garlic, but I think 3 normal-sized cloves work
Well in this recipe, so I'm just going to saute this just for a little bit
You don't want the garlic to burn but now is a good time to add salt and pepper to taste
Okay, so everything is browned and sauteed exactly the way I like it
So now I'm going to be adding one tablespoon of fresh rosemary
If you do not have any of the fresh herbs that go into this recipe and you have the dried ones
Use that just make sure you half the amount. So one tablespoon of fresh rosemary, and now I'm using one tablespoon of fresh thyme
Next I'm using one tablespoon of fresh parsley
And now I'm going to be adding one and a half tablespoons of fresh chives
So now I'm just going to continue sauteing mixing and combining all of the ingredients well
Okay, so I let that saute for around a minute and now I'm ready to add my cream
Here, I'm actually using three cups of half-and-half, but I typically like to use heavy cream
I just didn't have any today
So hopefully this turns out which it will I'm sure if you don't have heavy cream or half-and-half you could also use evaporated milk
So I'm giving everything a good mix and I'm also going to be adding some pepper to taste and
I'm not going to add salt because I will be adding Parmesan cheese later and that is salty
So once everything is combined the cheese is melted then I'll taste for salt again
But for right now, I'm just going to be adding pepper
Okay, so now I'm going to add 3 ounces of grated Parmesan cheese
I basically had a small three ounce wedge of Parmesan cheese, and that's what I'm using today
So if you want more cheap Parmesan cheese
You can add more but I actually find two to three ounces works
Well in this amount of cream sauce, so now I'm going to combine and let it simmer for 10 minutes
But if you are using heavy cream, you only want to let it simmer for five
I actually want to sort of reduce my half-and-half to get thicker
So it is perfect right now
I am adding my chicken back into the sauce, and I'm just going to
Turn it off the heat and let it set until I'm ready to serve mind you my chicken is cooked through so
be sure that when you are cooking your chicken breast it reaches an internal temperature of
165 degrees Fahrenheit
So I'm going to be serving this on top of baby arugula, but I want to dress my arugula in a vinaigrette
So here I have two tablespoons of fresh lemon juice
To that. I will be adding salt and pepper to taste
Now I'm going to be adding two teaspoons of Dijon mustard
Now I'm going to be adding around two teaspoons of maple syrup
Basically, you can adjust the ratios of these ingredients to your taste now
I'm just going to give this a shake just to combine these ingredients
Now I'm going to be adding two tablespoons of olive oil or you could use the oil of your choice and
Again, if you want more or less just make sure you adjust the ratio to your preference
and now I'm going to shake it vigorously until it emulsifies and combines well and
This amount of dressing will easily dress around three to five ounces of baby arugula
I actually have around two and a half. This was half of a container a five ounce container
So lunch is ready to be served basically
I am going to scoop up a piece of chicken breasts with this delicious mushroom herb and garlic
Cream sauce the brightness of that vinaigrette and the freshness of the baby arugula and the creamy richness of the sauce
Go perfect together.
I hope you give this recipe a try. I hope you like it and thanks for watching
 
