Creamed Mushroom Chicken Breast
_____Ingredients:_____
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 8 ounces mushrooms, sliced
– 1 teaspoon fresh thyme leaves
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped for garnish
_____Directions:_____
1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add onion and garlic, and sauté until softened, about 2-3 minutes.
4. Add mushrooms and thyme, and cook until mushrooms are golden, about 5 minutes.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
6. Stir in heavy cream and Dijon mustard. Bring to a simmer.
7. Return the chicken to the skillet. Cook, covered, over low heat until the chicken is cooked through, about 10 minutes.
8. Stir in Parmesan cheese until melted. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 495 kcal | Servings: 4 servings
