Ingredients
Scale
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried oregano
- For the Buttered Noodles: 8 ounces noodles, 2 tbsp butter
- Toppings: Fresh parsley, chopped, and grated Parmesan cheese
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, cook chicken 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet, add mushrooms, cook 5 minutes until browned and juices released.
- Add garlic, thyme, oregano, cook 1-2 minutes until fragrant.
- Pour in chicken broth to deglaze, simmer and reduce by half (~5 minutes).
- Stir in heavy cream, simmer 3-4 minutes until sauce thickens.
- Return chicken to skillet, warm through.
- Serve over buttered noodles, garnish with parsley and Parmesan.
Notes
- Use cast-iron skillet for best results; goes from stove/oven to table.
- Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-Frying / Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg