Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts (halved lengthwise)
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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2 tbsp all-purpose flour
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2 tbsp olive oil
For the Creamy Mushroom Sauce:
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2 tbsp butter
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200 g mushrooms (sliced)
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2 garlic cloves (minced)
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½ cup chicken broth
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1 cup heavy cream (30%)
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried thyme (or Italian seasoning)
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¼ cup Parmesan cheese (grated)
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1 tbsp fresh parsley (chopped, for garnish)
Instructions
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Prepare the Chicken:
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Season chicken with salt, black pepper, and garlic powder. Lightly coat with flour.
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Heat olive oil in a pan over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
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Make the Mushroom Sauce:
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In the same pan, melt butter and add mushrooms. Sauté for 4-5 minutes until golden.
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Stir in garlic and cook for 1 more minute.
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Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
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Add heavy cream, salt, pepper, and thyme. Let the sauce simmer and thicken for 3-4 minutes.
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Stir in Parmesan cheese until melted and smooth.
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Combine & Serve:
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Return the chicken to the pan and spoon the sauce over it. Simmer for 2 minutes until heated through.
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Garnish with fresh parsley and serve with pasta, rice, or mashed potatoes.
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