Creamy Chicken Christopher: A Homestyle Delight (Print Version)

Whip up a comforting Chicken Christopher with tender chicken, rich sauce, and cheesy goodness. A family favorite perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Base Ingredients

01 - 4 boneless, skinless chicken breasts (6-8 oz each)
02 - 1/2 cup all-purpose flour
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Sauce & Flavor Boosters

05 - 8 oz cremini mushrooms, sliced
06 - 3-4 garlic cloves, minced
07 - 1/2 cup dry white wine (or chicken broth)
08 - 1 1/2 cups heavy cream
09 - 1/2 cup freshly grated Parmesan cheese

→ Seasoning Essentials

10 - Salt, to taste
11 - Black pepper, to taste

→ Fresh Garnish

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Pat your chicken breasts super dry, hon. This is critical for a good sear. Then, dredge them in flour seasoned with a pinch of salt and pepper. Make sure they're lightly coated, shaking off any excess. I always lay them out on a plate, ready for their pan-fry adventure. Sometimes I get flour everywhere, but it's part of the charm, right? It's just a little kitchen chaos, nothing to worry about.
02 - Heat your olive oil and a pat of butter in a large skillet over medium-high heat. Once that butter melts and starts to shimmer, gently lay in your floured chicken. Don't overcrowd the pan – you want a nice golden-brown crust, not steamed chicken. Let them cook for about 3-4 minutes per side until they're beautifully golden. They won't be cooked through, and that's totally fine for now! Transfer them to a plate.
03 - In that same skillet, add another little knob of butter if needed. Toss in your sliced mushrooms and let them get some color, stirring occasionally. This takes about 5-7 minutes. Once they've released their moisture and are nicely browned, throw in your minced garlic and cook for just a minute until it smells absolutely divine – don't let it burn, though, that's a sad smell! You'll know it's ready when the kitchen is filled with that earthy, garlicky goodness.
04 - Pour in your dry white wine (or chicken broth) and scrape up all those lovely browned bits from the bottom of the pan. That's pure flavor, my friend! Let it bubble and reduce by about half, which takes a couple of minutes. The aroma here is just fantastic, honestly. This step is where the sauce starts to get its soul, picking up all those delicious caramelized bits from the chicken and mushrooms.
05 - Reduce the heat to low, then slowly pour in the heavy cream, stirring constantly. Let it gently simmer for about 3-5 minutes, allowing it to thicken slightly. Stir in your dried parsley and a good pinch of salt and pepper. Taste it here! This is your chance to adjust. Does it need a little more salt? A bit more pepper? You're the chef! I always give it a good swirl and a sniff before deciding.
06 - Gently nestle your seared chicken breasts back into the creamy sauce. Make sure they're mostly submerged. Let them simmer for another 5-8 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. Sprinkle in that gorgeous freshly grated Parmesan cheese and let it melt into the sauce, stirring just a bit. This is where the magic really happens, and the Chicken Christopher comes to life!
07 - Once the cheese is all melty and happy, turn off the heat. Garnish generously with fresh chopped parsley. Honestly, it makes such a difference! Serve your Chicken Christopher immediately, letting everyone ooh and aah over that glorious, rich sauce. My kitchen always smells amazing at this point, and I just know it's going to be a hit!

# Notes:

01 - Don't overcrowd the pan when browning the chicken; it steams instead of browns, and honestly, who wants sad, pale chicken?
02 - You can prep the chicken by dredging it in flour a few hours ahead and keep it in the fridge. Makes dinner rush a little less chaotic.
03 - No white wine? Chicken broth works just fine, though I miss that little tang. I've even used vegetable broth in a pinch, tasted... different, but still good.
04 - Serve this Chicken Christopher over a bed of fluffy rice or with some crusty bread to soak up all that incredible sauce. A side of roasted asparagus just completes it.

# Equipment Needed:

01 - Large skillet
02 - tongs
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 40-50g
Total Carbohydrate: 20-25g
Protein: 45-55g

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