Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into cutlets
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
- Grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Add mushrooms to same skillet; sauté 5–6 minutes until browned. Add garlic, cook 30 seconds.
- Stir in white wine (or broth), scraping up browned bits. Simmer 2 minutes.
- Reduce heat to medium; stir in heavy cream and chicken broth. Bring to gentle simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet; spoon sauce over. Sprinkle with thyme, salt, and pepper. Simmer 2 minutes.
- Serve warm over rice or mashed potatoes, garnished with parsley and Parmesan.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- For gluten-free, ensure broth and wine are certified GF.
- Double the sauce and freeze half for a future quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear & Simmer
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
