Mushroom Chicken - Sara Cook

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz mushrooms (button, cremini, or a mix), sliced
1/2 cup chicken broth (or white wine for added depth)
1 cup heavy cream
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for extra richness)

Instructions:

Cook the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- Heat the olive oil over medium-high heat in a large skillet. Once the oil is hot, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set it aside.
Sauté the Vegetables:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté for about 2 minutes until softened and fragrant.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
Make the Mushroom Sauce:
- Pour in the chicken broth (or white wine) and scrape the bottom of the skillet to deglaze it, incorporating all the flavorful bits stuck to the pan.
- Stir in the heavy cream, dried thyme, and a pinch of salt and pepper. Bring the mixture to a simmer, and let it cook for 3-4 minutes until the sauce has thickened slightly.
Combine the Chicken and Sauce:
- Return the chicken breasts to the skillet, spooning some of the mushroom sauce over the top.
- Let the chicken simmer in the sauce for an additional 3-5 minutes, allowing it to absorb the flavors and heat through.
Serve:
- Once the chicken is fully coated in the creamy mushroom sauce, remove from the heat. Garnish with fresh parsley and grated Parmesan cheese, if desired.
- Serve the Mushroom Chicken over rice, mashed potatoes, pasta, or with steamed vegetables for a complete meal.

Tips:

Mushroom Variety: You can use a mix of different mushrooms (such as shiitake, cremini, or portobello) to give the sauce more depth of flavor.
For Extra Flavor: Add a splash of white wine or a tablespoon of Dijon mustard to the sauce for a little extra tang.
For a Lighter Version: Swap out the heavy cream for half-and-half or whole milk for a lighter version of the sauce.

Notes:

Storage: Leftover Mushroom Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
Freezing: This dish can be frozen, but the texture of the sauce may change slightly when reheated. To freeze, store in an airtight container for up to 2-3 months.