A delightful chicken dish featuring a creamy porcini mushroom and white wine sauce, perfect for any occasion.
Preheat your oven to 150°C (300°F).
Preheating ensures even cooking and keeps the chicken warm.
Rub the chicken breasts with the Mexican seasoning mix.
Ensure the seasoning is evenly distributed for consistent flavor.
Heat a skillet over medium-high heat and melt 1 tablespoon of butter.
Use a non-stick skillet to prevent sticking.
Sear the chicken breasts in the skillet for 2 minutes on each side until lightly browned. Transfer to an oven-safe dish and keep warm in the preheated oven.
Searing locks in the juices and adds a nice crust.
In the same skillet, melt the remaining butter and sauté the onions until soft.
Stir frequently to prevent burning.
Add the button mushrooms and porcini mushrooms to the skillet and cook for 5 minutes.
Soak dried porcini mushrooms in warm water before cooking.
Dissolve the cornflour in the chicken broth and add to the skillet along with the white wine, heavy cream, lemon zest, minced garlic, salt, and pepper.
Whisk continuously to avoid lumps in the sauce.
Simmer the sauce until it thickens, then add the chopped chives.
Adjust seasoning to taste at this stage.
Serve the chicken breasts topped with the creamy mushroom sauce. Garnish with additional chives if desired.
Serve with a side of your choice, like mashed potatoes or steamed vegetables.
