Nemesis
Novice Foodie
Hi there, everyone, Actually this recipe is not only for dinner, I just want to put it on the title hehe ,
so this how I did it last night I hope it turns out okay for you like it did for me
Ingredients:
so this how I did it last night I hope it turns out okay for you like it did for me
Ingredients:
- 1 tbsp. Canola Oil
- 4 Chicken breasts, skinless, boneless
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tbsp. Butter
- 1 Onion
- 1 1/2 cups chopped Mushrooms
- 1 tsp. Thyme
- 3 tbsp. All Purpose Flour
- 1 cup Chicken Broth
- 2 tsp. Parsley
- 1/2 cup Whipping Cream
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add the onion and cook until softened, about 3-4 minutes. Add the chopped mushrooms and thyme, and cook until the mushrooms are tender and browned, about 5-6 minutes.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes, then slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
- Stir in the parsley and whipping cream, then return the chicken breasts to the skillet. Cook for another 2-3 minutes, or until the chicken is heated through and the sauce is creamy and slightly thickened.
- Serve the chicken with mushroom cream sauce hot, garnished with additional parsley if desired. Enjoy!
And there you have it – a dinner worthy of a restaurant, right in the comfort of your own home! Bye for now