Sautéed Chicken Breast with Mushroom Sauce

local_grocery_store Ingredients

• 4 boneless, skinless chicken breasts, pieces
• 8 ounces mushrooms, sliced
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup chicken broth, cup
• 1/2 cup heavy cream, cup
• 1 teaspoon dried thyme, teaspoon
• To taste Salt and pepper
• For garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.Season the chicken breasts with salt and pepper on both sides.
2. 2.Heat a large skillet over medium-high heat and add the melted butter.
3. 3.Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. 4.In the same skillet, add the sliced mushrooms and minced garlic. Cook for 5 minutes, or until the mushrooms are tender and browned.
5. 5.Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, scraping the bottom of the skillet to release any browned bits.
6. 6.Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
7. 7.Return the chicken breasts to the skillet and simmer for 2-3 minutes, or until heated through and the sauce has thickened slightly.
8. 8.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add a splash of white wine to the mushroom sauce.
• chevron_rightServe the chicken and mushroom sauce over rice, pasta, or mashed potatoes for a complete meal.
• chevron_rightFeel free to add other vegetables such as spinach or peas to the dish for added color and nutrition.