Chicken and Mushrooms in Cream Sauce over Zoodles
Description
Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish with chicken, mushrooms, shallots, sun-dried tomatoes, and cream sauce.
Ingredients
•
2 pounds boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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1/2 teaspoon paprika
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1 pinch salt and ground black pepper to taste
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4 tablespoons unsalted butter, divided
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1 1/2 cups sliced mushrooms
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1/2 cup chopped shallot
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1/2 cup chopped sun-dried tomatoes
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5 cloves garlic, minced
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1 cup chicken broth
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1 cup dry white wine
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2 cups heavy cream
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1 tablespoon minced fresh basil
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4 medium zucchini, spiralized
Directions
1
Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
2
Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
3
Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
4
Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
5
Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
6
Remove the chicken to a plate. Taste sauce and adjust seasoning.
7
Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.