This chicken recipe is so tender and juicy it’s smothered in a savory garlic mushroom sauce. The recipe creator is Vikalinka by Julia Frey.
I’m always searching for good chicken recipes because we eat chicken several times per week.
Skip this and go straight to the creator’s recipe.
Chicken is not my meat of choice unless it’s fried. Chicken recipes are usually a hit and miss for me, with more misses than hits. I was pleasantly surprised with this recipe though it is so delicious.
I have a chicken tip for boneless or bone-in, and it’s a full-proof brine method to ensure you get tender and juicy chicken every time.
I take my chicken the night before or early morning and place the chicken in a ziplock bag, adding about 1/3 cup of sugar and 1/3 cup of salt. Add garlic and rosemary (you can add whatever spices you want), but be careful with salty seasonings, or the chicken will be too salty.
The sugar and salt mixture cancels one another’s flavor out and acts as a tenderizer for the chicken. Put several small holes throughout the entire chicken pieces. Seal the ziplock bag and shake it real well until the seasonings disappear. Place the chicken in the fridge for up to 24 hours (I usually do at least 12 to 24 hours). I rinse the chicken off, then add back spices minus any salty seasonings.
1 tbsp olive oil
4 skinless, boneless chicken breasts
salt and pepper to taste omit the salt if you brine
250g/80z button mushrooms, halved or sliced
2 shallots, chopped
3 cloves garlic, minced
2 sprigs rosemary or 1 tsp dried rosemary
1 tbsp flour
80ml 1/4cup dry white wine
80ml1/4cup chicken stock
375ml/1.5 cups double/heavy cream
1 tbsp wholegrain mustard or dijon mustard