Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh mushrooms, sliced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a splash of white wine for added depth
Instructions
- Start by seasoning your chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides, about 6-8 minutes per side. Set aside and keep warm.
- In the same skillet, add the remaining olive oil. Sauté the chopped onion and minced garlic until fragrant, about 2 minutes. Add the sliced mushrooms and cook until golden, about 5-7 minutes. Deglaze the pan with a splash of white wine if desired.
- Pour in the chicken broth and simmer until slightly reduced. Add heavy cream and Parmesan cheese, stirring until the sauce thickens to a velvety consistency. Season with salt and pepper.
- Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for a few minutes until heated through. Garnish with chopped parsley before serving.
Notes
- For a richer flavor, marinate the chicken in lemon juice and herbs before cooking.
- Use dried mushrooms soaked in warm water if fresh mushrooms are unavailable, adjusting liquids accordingly.
- Serve this dish over mashed potatoes, rice, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American, European
- Diet: Gluten-Free (omit flour thickeners if used)
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg