Creamy Chicken and Mushrooms
The rosemary really adds to this Creamy Chicken and Mushrooms dish! Only one pot used the whole time, so it definitely saved me time on dishes. Even if you don't like mushrooms, I know you will love this dish. I am not big into mushrooms, but I still enjoyed this dish!
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small bowl
deep dish skillet
plate
spoon
measuring cups
tablespoon measure
liquid measuring cup
Ingredients
- 2 medium chicken breasts pounded into about 1/4 inch thickness
- 1/4 cup flour
- garlic salt and pepper to season
- 2 tbsp olive oil
- 4 tbsp butter
- 8 oz chopped mushrooms
- 2 tbsp garlic
- 1 cup chicken broth
- 1/2 cup water
- 1 tsp of each: thyme, rosemary, oregano, Italian seasoning, and basil
- 2 tsp corn starch
- 1 tbsp lemon juice
- 1 tbsp spicy mustard
- 1/4 cup parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp parsley
Instructions
- Place flour, garlic salt, and pepper in a shallow bowl. Roll chicken breasts in flour mixture. Place olive oil in a large sauce pan with deep edges over medium heat. Add in chicken breasts. Cook chicken breasts until golden on both sides. They should be done when a meat thermometer reaches 165 degrees. Take chicken out of pan and place on a plate.
- Add butter to same pan. Let melt. Add mushrooms and garlic to pan. Cook until mushrooms are soft. Replace mushrooms and place on chicken plate.
- In the same sauce pan as before, add chicken broth, water, thyme, rosemary, oregano, Italian seasoning, basil, corn starch, and spicy mustard. Stir. Bring to a boil.
- Add parmesan cheese, heavy cream, and parsley. Stir. Reduce to medium heat. Add back chicken and mushrooms into the sauce pan
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
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