Chicken  Mushroom Supreme

  • 2 large boneless skinless chicken breasts, seasoned well with salt and pepper on both sides

  • 1 tablespoon olive oil

  • 2 portabello mushroom caps, sliced

  • 1 tablespoon butter

  • 1 cup veloute sauce*

  • 1/4 cup cream

  • 1/2 tablespoon parsley, chopped

  • 1/2 teaspoon fresh thyme, chopped

  • salt and pepper

  • 1/2 lemon

veloute sauce*

  • Low-sodium chicken stock or broth

  • Unsalted butter

  • All-purpose flour

Chicken veloute is the most common, but there is also fish, veal and beef veloute. For a darker sauce, use chicken stock. For a lighter-colored sauce use broth. You can, of course, use homemade stock or a good quality store-bought stock.

I have made versions with stock and broth and I prefer a lighter colored sauce so I mostly use broth, but you can choose what you like best. The most important thing is to use low-sodium broth or stock so you can control the seasoning.

  1. n a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook about 5-6 minutes on each side, or until the internal temperature is 165 degrees.

  2. While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook for a couple minutes on each side until they are nicely browned. Remove the mushrooms and set aside.

  3. Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).

  4. Once the chicken is cooked, remove it from the pan and let it rest for a minute before slicing it.

  5. Arrange the chicken and mushrooms on each plate and top with the sauce. Squeeze a small amount of lemon juice over the top of each. Serve immediately.