Creamy Mushroom Chicken

Por The Cooking Foodie · 40 min

Ingredientes

Modo de preparo

1. Pat the chicken dry, season both sides with salt and pepper, and dredge lightly in flour, shaking off the excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken 3 to 4 minutes per side, until golden and cooked through to 165°F (75°C). Move to a plate and cover loosely with foil.
3. In the same pan on medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Cook the chopped onion for 2 to 3 minutes until soft.
4. Add the sliced mushrooms and cook 5 to 7 minutes, stirring now and then, until they release their juices and start to brown. Add the minced garlic and cook 30 seconds until fragrant.
5. Optional: pour in 1/4 cup white wine, stir to scrape the pan, and simmer 1 to 2 minutes until the alcohol has evaporated.
6. Pour in the vegetable broth and simmer 2 minutes. Stir in the cream, grated Parmesan and pepper, and simmer 3 to 4 minutes until slightly thickened. Taste and adjust seasoning.
7. Return the chicken to the pan, spoon sauce over it, and simmer 2 minutes. Sprinkle with parsley and remove from heat.
8. Serve with rice and green beans.

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