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Creamy Chicken Breast with Mushroom Sauce
A quick and comforting Korean‑fusion dish featuring pan‑seared chicken breast coated in flour, tossed with button mushrooms and a rich, velvety cream‑parmesan sauce. Perfect for a weeknight dinner served over mashed potatoes or rice.
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Critical Success Points
- • Coating the chicken with a thin layer of flour to prevent the sauce from becoming gritty.
- • Cooking the chicken on low heat to keep it moist and avoid burning the flour.
- • Simmering the cream sauce only 1‑2 minutes to prevent curdling.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and do not step over the pan.
- • Handle the skillet with oven‑mitts when adding butter and cream; the pan will be very hot.
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