This chicken recipe with heavy cream is so simple. Just brown boneless breasts in butter, top with browned mushrooms and whipped cream, and bake until golden brown.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
655 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
Step 2
Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
Step 3
Transfer chicken breasts to a 9x12-inch baking dish.
Step 4
Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
Step 5
Pour mushrooms and pan drippings over chicken breasts.
Step 6
Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
Step 7
Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.
