Background and History:
Chicken with mushrooms and zucchini in cream sauce is a delightful and hearty dish that combines tender chicken, earthy mushrooms, and fresh zucchini in a creamy and flavorful sauce. While its precise origin is unclear, this dish exemplifies the wonderful world of creamy sauces in cooking. It is the perfect blend of savory and creamy flavors.
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 small zucchinis, sliced into rounds
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes or until fragrant.
- Add the sliced mushrooms and zucchini to the skillet. Cook until they begin to soften, about 5 minutes.
- Pour in the chicken broth and heavy cream. Stir in the dried thyme and grated Parmesan cheese. Allow the mixture to simmer for about 5 minutes, or until it thickens.
- Return the cooked chicken breasts to the skillet and simmer for another 5 minutes to heat through.
- Garnish with fresh parsley.
- Serve hot and enjoy your creamy chicken with mushrooms and zucchini.
Nutrition Facts: (Per serving)
- Calories: 375
- Fat: 22g
- Carbohydrates: 8g
- Protein: 37g
- Fiber: 2g
- You can customize this dish with your favorite herbs and spices.
- For a lower-fat version, you can use half-and-half or whole milk instead of heavy cream.
- This dish pairs well with pasta, rice, or a fresh green salad.
- This recipe contains dairy (heavy cream and Parmesan cheese). Please be cautious if you have dairy allergies.