Chicken Sinatra Recipe
The Chicken Sinatra Recipe feels rich, cozy and a little fancy. I first tasted it at a small family dinner. Everyone went quiet. That never happens.
Ingredients
- Chicken breasts – 4 boneless
- Salt – 1 teaspoon
- Black pepper – 1 teaspoon
- Olive oil – 2 tablespoons
- Butter – 2 tablespoons
- Mushrooms – 2 cups sliced
- Garlic – 3 cloves minced
- Dry white wine – ½ cup
- Chicken broth – 1 cup
- Heavy cream – ¾ cup
- Parmesan cheese – ½ cup grated
- Fresh parsley – for garnish
Instructions
Season the Chicken
- Season chicken breasts with salt and pepper on both sides evenly.
Heat the Skillet
- Heat olive oil in a large skillet over medium heat.
Sear the Chicken
- Add chicken to skillet. Cook until golden on both sides. Remove and set aside.
Melt the Butter
- Add butter to the same skillet. Let it melt slowly.
Cook the Mushrooms
- Add sliced mushrooms. Cook until soft and lightly browned.
Add Garlic
- Add minced garlic. Stir gently until fragrant. Do not burn.
Deglaze with Wine
- Pour in white wine. Scrape the pan bottom gently. Let it simmer.
Add Broth
- Pour in chicken broth. Stir well. Let it reduce slightly.
Add Cream
- Lower heat. Add heavy cream slowly. Stir until smooth.
- Add Cheese
- Stir in Parmesan cheese. Let sauce thicken gently.
Return Chicken
- Place chicken back into skillet. Spoon sauce over chicken.
Simmer Gently
- Simmer for ten minutes until chicken is cooked through.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve warm.
Notes
- Use chicken thighs for extra juiciness
- Replace wine with broth if needed
- Add spinach for color
- Use half-and-half for lighter sauce
- Serve over pasta or rice