Description

If you have 30 minutes, you have time to make these chicken breasts in a creamy mushroom sauce. It easy enough for a weeknight dinner and elegant enough for company. Serve with potatoes, rice or pasta and a vegetable.

Ingredients

• 2 T. butter, unsalted
• 1 lb. chicken breasts, boneless, skinless, cut in half lengthwise
• salt and pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 12 oz. mushrooms, sliced (white, cremini or shiitake mushrooms)
• 1 T. all-purpose flour
• ¼ c. white wine
• 1 ½ c. heavy cream
• 1 T. parsley, for garnish

Steps

1. Melt butter in a large, 12 inch cast iron skillet over medium-high heat.
2. Season chicken on both sides with salt and pepper; place them in the skillet; cook on both sides, about 3 - 5 minutes per side or until no longer pink inside. The time depends on thickness of the breasts. Since breasts are fairly thin, they should cook fairly fast. Transfer chicken to a platter.
3. Add onion and garlic to the skillet; cook for several minutes until onion is translucent and soft. Add mushrooms; stir; season generously with salt and pepper; cook for about 5 minutes, stirring occasionally. When cooked to your liking, add wine; deglaze pan by scraping the bottom of the skillet, for flavor.