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

1. prep the chicken:
   • season both sides of the chicken breasts with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.

source

• Armondo Trujillo