Serene
Culinary Explorer
come on try this!
Ingredients:
- Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- Mushrooms:
- 8 oz (225g) mushrooms, sliced (button, cremini, or a mix)
- Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tbsp fresh parsley, chopped (for garnish)
- 1-2 tbsp all-purpose flour (optional, for thickening)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil or butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the Mushrooms:
- In the same skillet, add the sliced mushrooms. Cook for 5-7 minutes, or until they are browned and have released their moisture.
- Remove the mushrooms from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add a bit more oil or butter if needed. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
- Stir in the heavy cream, Parmesan cheese, Dijon mustard, and thyme. If you prefer a thicker sauce, mix 1-2 tablespoons of flour with a little water to create a slurry, then stir it into the sauce and let it simmer until thickened.
- Combine Everything:
- Return the chicken and mushrooms to the skillet, spooning the sauce over them. Simmer for another 5 minutes, or until the chicken is heated through and coated with the sauce.
- Serve:
- Garnish with fresh parsley and serve over rice, pasta, or with crusty bread.
