Chicken and Mushrooms in Cream Sauce over Zoodles

Name: Chicken and Mushrooms in Cream Sauce over Zoodles
Total time: 65
Yield: 8
Ingredients: 2 pounds boneless, skinless chicken breasts; ½ cup all-purpose flour; ½ teaspoon paprika; 1 pinch salt and ground black pepper to taste; 4 tablespoons unsalted butter, divided; 1 ½ cups sliced mushrooms; ½ cup chopped shallot; ½ cup chopped sun-dried tomatoes; 5 cloves garlic, minced; 1 cup chicken broth; 1 cup dry white wine; 2 cups heavy cream; 1 tablespoon minced fresh basil; 4 medium zucchini, spiralized

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

8 servings

•

2 pounds boneless, skinless chicken breasts
•

½ cup all-purpose flour
•

½ teaspoon paprika
•

1 pinch salt and ground black pepper to taste
•

4 tablespoons unsalted butter, divided
•

1 ½ cups sliced mushrooms
•

½ cup chopped shallot

•

½ cup chopped sun-dried tomatoes
•

5 cloves garlic, minced
•

1 cup chicken broth
•

1 cup dry white wine
•

2 cups heavy cream
•

1 tablespoon minced fresh basil
•

4 medium zucchini, spiralized

Instructions

Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
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.
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.
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.
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.
Remove the chicken to a plate. Taste sauce and adjust seasoning.
Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.