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  • Hey everyone, its Natasha of and today we're making one

  • pan chicken and mushrooms in a creamy herb sauce - every bite is so juicy and

  • tender. This is unbelievably easy and has been a family favorite for years. This

  • recipe moves fast so it's best to have everything prepped and ready to go.

  • Before you start cooking, mince two garlic cloves then finely chop a quarter

  • cup of fresh green onion, also chopped 1/4 cup of fresh parsley and a quarter

  • cup of fresh dill. And don't be intimidated by the amount of herbs in

  • this recipe, it makes the sauce taste amazing.

  • I'm using half a pound of mushrooms that I've rinsed and patted dry with paper

  • towels. Thickly slice up your mushrooms.

  • We have 1 pound of chicken tenders and I love chicken tenders for this recipe

  • because they are more tender and there's no prep required. Season the tenders with

  • 1 teaspoon of garlic salt and black pepper to taste. Place a large deep pan

  • over medium heat and add half a tablespoon of oil and half a tablespoon

  • of butter. Once the oil is hot, add the sliced mushrooms and season with half a

  • teaspoon of garlic salt. Saute, stirring occasionally until the mushrooms are

  • golden brown then remove them to a plate. Add a little

  • more oil and butter then place the chicken tenders into the pan, one at a

  • time. You don't want to put them in all at once or it will cool down the pan too

  • quickly. Saute 2 minutes per side turning once

  • and cook until they're just cooked through.

  • Make a little well in the center and add your chopped garlic. Saute for a minute

  • until the garlic is fragrant then add all of your chopped herbs. Saute another

  • minute, stirring constantly just to soften the herbs then return the

  • mushrooms back to the pan and add 3/4 cup of whipping cream. Bring it to a

  • light boil then cook another two minutes or until the sauce is slightly thickened

  • and season to taste with more garlic salt if needed.

  • My mouth is totally watering right now. I am so hungry for this, so we're gonna

  • just jump right into this and do the taste test but first a little bit of

  • garnish, with some more fresh parsley because - why not! Oh! I love how much herbs

  • are in this. it gives it fantastic flavor. All right, here we go.

  • You get a couple of big pieces because it is lunchtime. All right and then of

  • course extra sauce and this is really good with pasta, over rice, with mashed

  • potatoes. Oh YUM! Look at that - so juicy good. All right, here we go. All right and

  • get a mushroom on there because I love the mushrooms in here just as much as

  • the chicken and they're thickly sliced so people who don't like mushrooms can

  • just skip them. Okay.

  • Wow! Oh my goodness! I love the fresh pop of flavor from all the herbs and every

  • bite is so creamy good with that sauce and I love using chicken tenders for

  • this because chicken tenders are my jam! They require very little prep, super easy

  • to use and they're a lot more forgiving than chicken breasts, hence the name -

  • chicken tenders - a lot juicier. I'm going in for another bite. One, I'm hungry and

  • two, this is so good and I love how quick and easy it is it comes together in one

  • pan, super easy weeknight meal and it's fancy enough for company. If you guys

  • enjoyed this recipe, give me a great big thumbs up below, make sure to subscribe

  • to our Channel and we'll see you next time. If you want more easy chicken

  • dinner ideas, check these out right over here and click below to subscribe and

  • when you do, click that little Bell icon and you'll get notifications every time

  • we post a new recipe. We'll see you later. I probably have herbs all over my teeth

  • right now, but it's so worth it.

Hey everyone, its Natasha of and today we're making one

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B2 chicken pan garlic saute sauce recipe

Creamy Herb Mushroom Chicken Recipe | One Pan Chicken + Cream Sauce

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    林宜悉 posted on 2020/03/25
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