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Ingredients
| chicken breasts: 2 breasts |
| dried basil (ground): 1 tsp |
| dried thyme (leaves): 1 tsp (ground) |
| salt: 1 tsp |
| olive oil: 2 Tbl |
| white mushrooms: 3 cups (sliced) |
| garlic (minced): 1/2 tsp (minced) |
| olive oil: 1 Tbl |
| white wine: 1/4 cup |
| heavy whipping cream (fluid): 1/2 cup |
| parmesan cheese (grated): 1/4 cup |
| cornstarch: 1 Tbl |
| water: 2 Tbl (cold) |
Chicken With Mushroom Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!