Description
Creamy Brie Chicken & Mushrooms is a rich and comforting dish featuring tender chicken breast cutlets cooked to golden perfection, topped with a luscious sauce made from sautéed mushrooms, shallots, and garlic. The sauce is deglazed with white wine and enriched with fresh thyme, Dijon mustard, and a blend of creamy Brie and Parmigiano Reggiano cheeses, served perfectly over the chicken with crusty bread for dipping.
Ingredients
Scale
Chicken and Coating
- 6 chicken breast cutlets
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Mushrooms and Aromatics
- 8 ounces button mushrooms, whole
- 1 shallot, finely diced
- 2 cloves garlic, minced
Sauce Ingredients
- ¼ cup dry white wine
- â…“ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Dijon mustard (optional)
Cheese
- 4 ounces Brie cheese, rind removed and cubed
- 2 tablespoons grated Parmigiano Reggiano cheese
To Serve
- Crusty bread, for serving
Instructions
- Prepare Chicken: Season the chicken breast cutlets generously with kosher salt and freshly cracked black pepper. Dredge each cutlet in all-purpose flour, shaking off any excess flour to ensure a light coating.
- Cook Chicken: Heat the unsalted butter and olive oil together in a large skillet over medium heat. Once hot, add the coated chicken cutlets and cook until they develop a golden brown crust on both sides and are cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Mushrooms: In the same skillet, add the whole button mushrooms. Sauté for approximately 6 minutes or until the mushrooms soften and take on a lightly browned color, stirring occasionally to prevent burning.
- Add Aromatics: Add the finely diced shallot and minced garlic to the mushrooms in the skillet. Cook for an additional 2-3 minutes until the shallots soften and the garlic becomes fragrant.
- Deglaze Pan: Pour in the dry white wine to deglaze the skillet, using a wooden spoon to scrape and lift any browned bits stuck to the bottom. This adds intense flavor to the sauce.
- Create Sauce Base: Add the chicken stock, heavy cream, fresh thyme leaves, and Dijon mustard (if using) to the skillet. Stir to combine and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Melt Cheeses: Reduce the heat to low. Add the cubed Brie cheese (rind removed) and grated Parmigiano Reggiano cheese to the simmering sauce. Stir continuously until the cheeses have melted completely, creating a smooth, creamy sauce. Taste and adjust seasoning as necessary.
- Serve: Pour the warm, creamy mushroom and Brie sauce over the cooked chicken cutlets. Serve immediately paired with crusty bread to soak up the delicious sauce.
Notes
- Removing the rind from Brie ensures a smoother sauce texture as the rind does not melt well.
- If you prefer, substitute button mushrooms with cremini or baby bella mushrooms for a deeper flavor.
- The Dijon mustard is optional but adds a subtle tang that balances the richness of the cheese.
- Be careful not to overcook chicken to keep it juicy and tender.
- Serve with crusty bread or over mashed potatoes or rice for a complete meal.
