Chicken With Mushrooms
Serving Size / Yield
- 2 Boneless Skinless Chicken Breast Halves
- 2 Tbsp Butter
- 2 Tbsp Olive Oil, divided
- 2 cups Mushrooms, cut in half
- 1 clove Garlic, minced
- 3 Springs Fresh Thyme
- 1½ cups Dry White Wine
- ½ cup Heavy Cream
- ½ tsp Salt, or to taste
- ¼ tsp Pepper, or to taste
Use a deep skillet to heat butter and 1 tbs olive oil on medium heat.
Season chicken breasts with salt and pepper and place in the skillet.
Cook until meat isn't pink and juices run clear.
Remove from skillet.
Pour in remaining olive oil and saute mushrooms and garlic, until mushrooms start to brown.
Slowly pour in wine and scrape the bottom of the skillet with the spatula.
Twist thyme between your fingers to bruise and add to the skillet.
Place chicken back in the skillet and bring to a boil.
The lower heat and simmer for 15 to 20 minutes while covered.
Remove chicken and pour cream in.
Cook until heated through and sauce thins a little.
Put chicken back in the skillet and heat through.