Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh herbs (thyme or parsley), chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook until golden brown on both sides (about 6-7 minutes per side). Remove from skillet and set aside.
- In the same skillet, add diced onion and minced garlic; sauté for 2-3 minutes until fragrant.
- Add sliced mushrooms and cook until browned and moisture evaporates (about 5-7 minutes).
- Pour in chicken broth, scraping any bits from the bottom of the pan. Gradually add heavy cream, stirring until combined (3-4 minutes).
- Return chicken to the skillet and simmer for an additional 5 minutes to absorb the sauce.
- Sprinkle with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 chicken breast with sauce (170g)
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg