Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms (button or cremini)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until golden brown, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and butter. Sauté onion until translucent, then add garlic and cook for 30 seconds. Add sliced mushrooms and cook until they release moisture and turn golden.
- Pour in heavy cream, stir, and add optional white wine or chicken broth. Simmer for about 5 minutes until the sauce thickens. Season with salt and pepper to taste.
- Return the chicken to the skillet, spoon sauce over, cover, and simmer for an additional 10 minutes until chicken is tender and coated in the sauce.
Notes
- Use fresh mushrooms for maximum flavor or soak dried mushrooms in warm water as an alternative.
- Add a splash of sherry or white wine during sauté for extra depth.
- Ensure chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Adjust cream amount for richer or lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, simmering
- Cuisine: American, Italian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg