Creamy Truffle Chicken & Mushrooms
Creamy Truffle Chicken & Mushrooms. Spring time comfort food. Creamy chicken, herby mushrooms, buttery polenta, and roasted broccolini. All the spring inspired vegetables paired with truffle chicken on a bed of polenta. It’s the kind of Monday comfort that is sooo needed today after a long work day !!
Work has been super busy the past couple weeks, and that means Monday comfort food is a must. But in honor of day light saving with the longer days and warmer nights, let’s make it spring inspired.
Creamy chicken dishes all in one skillet are perfect for Monday. The right amount of comfort with the creamy truffle sauce AND it’s easy all made in one big skillet. Then you’ve got your herby mushrooms and broccolini…so it’s kind of healthy right?! But then there’s still buttery polenta sooo maybe not the healthiest but definitely delicious. And definitely cozy springtime comfort.
Monday’s are made better when you’ve got the right dish and a good glass of wine !! Cheers !!
Ingredients
1 bunch broccolini
4 tablespoons olive oil; divided
salt and pepper
1 1/2 pounds chicken cutlets
2 tablespoons butter
1 pound mixed mushrooms
1 garlic clove; minced
1/2 teaspoon ground thyme
1 heaping tablespoon flour
1/3 cup white wine
1/3 cup chicken broth
1 1/4 cups whole milk
1 tablespoon white truffle oil
1/4 cup fresh parsley; chopped
For the Polenta
4 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups polenta
1/4 cup butter
1/2 cup parmesan cheese
Directions
On a baking sheet lined with parchment paper, cook the broccolini drizzled with 2 tablespoons of olive, salt, and pepper in 425 degree oven for 20 minutes.
Meanwhile, heat the other 2 tablespoons of olive oil in a large cast iron skillet. Season the chicken with salt and pepper. Add to the skillet and sear on both sides until golden for about 5 minutes. Remove the chicken to a plate and set aside.
To the same skillet, add the butter. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Stir and cook until nicely browned. Stir in the garlic and the ground thyme. Sprinkle with the flour and cook for about 1 minute until combined. Pour in the wine, stirring as you pour. Stir in the chicken broth and the milk. Cook until sauce has thickened. Stir in the truffle oil. Return the chicken to the pan and simmer over low heat until chicken is cooked through and sauce is bubbly. Sprinkle with fresh parsley.
Meanwhile make the polenta. In a medium sauce pan, bring the broth and milk to a slow boil. Slowly whisk in the polenta. Stir until thickened. Add the butter and cheese. Serve with the chicken, mushrooms, and broccolini.
