Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the skillet and cook until golden brown on the first side.
- Flip the chicken and cook until golden brown on the second side and cooked through.
- Remove the chicken from the skillet and set it aside on a plate.
- Add the minced garlic to the same skillet and sauté briefly until fragrant.
- Add the sliced mushrooms and cook until they are tender and have released their juices.
- Pour in the heavy cream and sprinkle the thyme into the skillet, stirring to combine.
- Return the chicken to the skillet and simmer gently until the sauce thickens and coats the chicken.
- Serve the chicken and mushroom cream sauce over mashed potatoes and garnish with fresh parsley.
Notes
Pat the chicken dry before seasoning for better browning. Use a heavy skillet for even heat. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg