My Viral Creamy Garlic Mushroom Sauce... And Chicken

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix the chicken with 2 tsp olive oil, onion powder, garlic powder, dried thyme, dried oregano, salt and pepper, then set aside.
2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Sear the chicken in batches, about 6 minutes per side, until deeply golden and cooked through. Set aside.
3. Melt 1 tbsp butter in the pan and cook the shallots for 1 minute. Add the mushrooms and salt to taste and sauté for 6 minutes.
4. Add the garlic and sauté for 45 seconds to 1 minute, stirring constantly. Deglaze with 100 ml white wine (or chicken stock) and cook for 1½ minutes, until reduced by half.
5. Add 300 g cream, stir and bring to a simmer. Reduce to medium-low and cook for 5–6 minutes until thickened.
6. Stir in the parmesan, parsley, tarragon and seasoning to taste. Return the chicken with its resting juices, coat well and cook for 1 minute. Remove from the heat.
7. Serve, garnished with parsley, cracked black pepper and parmesan.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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