Creamy Chicken with Mushroom Delight
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are tender and golden.
Pour in the chicken broth, heavy cream, and Dijon mustard. Stir well to combine and bring to a simmer.
Add the chopped thyme and season with salt and pepper. Let the sauce simmer for 5 minutes until it thickens.
Return the chicken breasts to the skillet, spooning the mushroom sauce over the top. Cook for an additional 2-3 minutes to reheat the chicken.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings
