creamy mushroom and garlic sauteed chicken breasts
ingredients
boneless, skinless chicken breasts
ae bait inte of sliced mushrooms (cremini or white mushrooms work well)
1 tablespoons fresh thyme or (3/4 teaspoons dry)
1 tablespoons fresh parsley or 3/4 teaspoon dry)
1 tablespoons olive oil
salt and pepper
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoons butter
instructions
prep the chicken:
season both sides of the chicken breasts with salt and pepper.
sauté the chicken:
heat 2 tablespoons of olive oil (or clarified butter) in a skillet over medium-high heat.
carefully add the chicken breasts and cook for about 3-4 minutes on each side until they reach an internal temperature of 165°F (74°C). remove the chicken from the pan and set it aside.
sauté mushrooms and garlic:
in the same skillet, add the sliced mushrooms and minced garlic. sauté them until the mushrooms are browned and the garlic is fragrant, about 5 minutes.
make the creamy sauce:
pour in 1/4 cup of chicken broth and bring it to a simmer, allowing it to reduce by half, about 3-4 minutes.
stir in 1/4 cup of heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens.
add the butter to the sauce and stir until it's fully melted and the sauce is creamy.
add herbs and chicken:
stir in fresh thyme and parsley.
return the sautéed chicken breasts to the skillet and let them heat through for a few minutes in the sauce.