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Creamy Parmesan Chicken and Mushrooms over Mashed Potatoes

IMG_0137 I went to the library yesterday and my daughter checked out 28 books. And 2 Barbie DVD’s. When I was five, I don’t remember the library ever letting me check out more than 5 items at a time. Or maybe that was my Mom’s rule to make sure we didn’t loose the library books?! I don’t know.

We really are horrible at loosing library books though. Soooooo, good luck to me in finding all 30 items to return in 13 days when they’re due.

I should have thought this through.

I on the other hand got a gardening book. I’m trying to convince myself that growing my own organic vegetables this year will be fun and worth the effort but the book I’m reading is telling me otherwise. It talks a lot about how much work it is and how you have to test your soil for pH and do water drainage tests and plan out how to rotate your crops, yadda yadda yadda.

Do you think there are gardeners for hire out there? That like, want to get paid in cookies? Cause I’d be all over that.

All you brilliant green-thumbers out there–come garden with me!! And tell me it’s worth it ’cause I’m *this close* to googling bountiful baskets.

ANYWAYS. Enough library talk.

IMG_0126 Lets discuss chicken. Cue this music.

I think I was trying to channel olive garden or something by making this chicken and mushrooms in a creamy parmesan sauce over mashed potatoes. I feel like they have a dish like this on their menu?! Not that I know or anything. Womp womp.

BUT. This was pretty straightforward to make, awesome to eat and the gravy with the mashed potatoes was PRIME. Seriously so yummy. It’s a bit on the more time consuming side, but well worth the wait. Perfect for Sunday dinner!

IMG_0154 Try it out this weekend and let me know what you think. We loved it and even my 5 year old asked for seconds of this AND of this salad too. Winner!

Here’s the printable. Have a great Friday :)

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Creamy Parmesan Chicken and Mushrooms over Mashed Potatoes

Yield: 6 servings Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour

Ingredients:

2 tablespoons butter
6 chicken cutlets {or 3 chicken breasts cut in half to be thinner}
salt & pepper, to taste
1 large onion
8 oz. button mushrooms, washed and sliced
2 cloves garlic, minced
3 tablespoons flour
2 1/2 cups chicken stock
1/2 teaspoon thyme
1/2 teaspoon basil
3/4 cup heavy cream
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley

1 recipe of my Perfect Mashed Potatoes

Directions:

In large heavy bottomed pot, melt butter over medium heat. Sprinkle chicken cutlets with salt and pepper and place 3 into hot butter. Brown on each side and remove from pot. Brown remaining 3 cutlets on both sides and set aside. Saute onions and mushrooms in remaining butter until tender, about 5 minutes. Stir in minced garlic plus some salt and pepper and cook another minute. Sprinkle in flour and stir, scraping up brown bits from the bottom of the pan. Increase heat to medium high and pour in chicken stock, thyme and basil. Bring to boil to thicken sauce, then reduce to medium low heat. Cook another 10 minutes. Right before serving, stir in cream, cheese and parsley. Serve over mashed potatoes.

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26 Comments

  1. Wow this looks good. I assume you could use other mushrooms as well. Have you ever tried anything but button? Looking forward to making this.

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  2. I live in vancouver wa, and I garden but this year I also bought into a half CSA share at story tree farms. I know the Portland area has a ton of organic farms that also do CSA and we do have bountiful baskets but they want to meet up at like 7:30 in the morning on sat and, well, that is just not happening! Good luck with witch ever way you go. We live in an awesome area for fresh veggies!

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  3. You are the nicest mom ever. I only let my kids get two at a time. I then pick out a bunch of children’s books I want to read so that I don’t get stuck reading Disney princesses and Thomas the Train over and over again.

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  4. I have to try this!!!

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  5. I was overwhelmed by gardening at first too but now I love it! It is a lot of work, but if you start with a small raised bed, it’s not so bad. Kids love to help out too :) They will totally weed the garden in exchange for cookies.

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  6. That looks so good! When
    I read “parmesan” I was thinking it was going to be super thick & heavy but it doesn’t look like it at all!

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  7. This chicken looks delicious, and I love that it is served with potatoes. Good luck with your garden!

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  8. When do you add the chicken back in to finish cooking??

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  9. I made this tonight because the bf wanted something with mashed potatoes. SMASH HIT!! it was wonderful. I only changed a couple things. Used shallots, just basil, and added a couple teaspoons of corn starch to make the sauce creamier. It was so so lovely. Thanks Lauren for a wonderful dinner!

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  10. Is that dried thyme and dried basil? It seems like it has to be because of the tiny amount, but I wanted to be sure. I’m going to serve this over polenta to make it easier and a tad healthier. Very excited!

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    • Lauren — April 4th, 2014 @ 8:09 am

      yup, I used dried herbs.

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  11. I made this tonight & all 5 family members loved it!! Thanks for sharing,

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  12. I think this looks wonderful!!

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  13. Great meal! My husband and I like really flavorful food and found this to be a bit bland at first, so we added some Sririacha for a little kick. Perfection!

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  14. I made this with two small/medium chicken breasts today and it was awesome. Way better than I even expected.

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  15. I tested this recipe just the other night and WOW, it’s awesome! Seriously, best ever!! :)

    Keep them coming!! I’m attempting the Baked Rigatoni tomorrow!

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    • Lauren — June 26th, 2014 @ 12:55 pm

      Yay, glad you liked it!!

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  16. I tried this tonight and it’s a keeper! The only thing I changed was to use fat free half & half instead of cream. Wonderful! Thank you!

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  17. Followed this recipe and it was Devine. My sauce was thicker but I wouldn’t change a thing. Thanks for sharing

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  18. My family loved this recipe! The only thing I would change would be to add more mushrooms.

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  19. This dish was amazing! Made it last night and having leftovers tonight!

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  20. What kind of heavy cream do you use? And you don’t mention anything else about fully cooking the chicken so I’m assuming You fully cook it in the browning step? This looks really yummy so I want to make sure I do it correct.

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    • Lauren — April 9th, 2015 @ 9:47 pm

      35% heavy cream. You can either cook it completely when you brown it or just brown it and then slide it back into cook completely in the sauce.

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