Chicken with Creamy Mushroom Sauce
For the Chicken:
2-4 Chicken Breasts
Salt
Pepper
Italian Seasoning
2 Tbsp Olive Oil
2 Tbsp Butter, Cut into fourths
Preheat oven to 350 degrees. Coat chicken breasts with salt, pepper, and Italian seasoning. Heat oil at medium and brown both sides of the chicken, about 4 minutes a side. Place in oven safe pan. Cook for 15 minutes and place butter in all four corners of the pan. Cook for another 15 minutes.
For the Mushroom Sauce:
1 Tbsp. Butter
1/4 C. Yellow Onion, Chopped
2 Garlic Cloves, Minced
1/4 C. Portabella Mushrooms, Diced
1/2 Tbsp. Fresh Thyme Leaves
1/3 C. White Wine (I chose Riesling)
1/2 C. Heavy Cream
Salt and Pepper to taste
Melt the butter on medium heat in a medium sized saucepan. Add the onion and garlic and cook for about 3 minutes, until onions have turned clear. Add mushrooms and thyme and cook for another 4 minutes before adding the white wine. Simmer for 5 minutes and add heavy cream, salt and pepper. Reduce by about half and serve over chicken.
2-4 Chicken Breasts
Salt
Pepper
Italian Seasoning
2 Tbsp Olive Oil
2 Tbsp Butter, Cut into fourths
Preheat oven to 350 degrees. Coat chicken breasts with salt, pepper, and Italian seasoning. Heat oil at medium and brown both sides of the chicken, about 4 minutes a side. Place in oven safe pan. Cook for 15 minutes and place butter in all four corners of the pan. Cook for another 15 minutes.
For the Mushroom Sauce:
1 Tbsp. Butter
1/4 C. Yellow Onion, Chopped
2 Garlic Cloves, Minced
1/4 C. Portabella Mushrooms, Diced
1/2 Tbsp. Fresh Thyme Leaves
1/3 C. White Wine (I chose Riesling)
1/2 C. Heavy Cream
Salt and Pepper to taste
Melt the butter on medium heat in a medium sized saucepan. Add the onion and garlic and cook for about 3 minutes, until onions have turned clear. Add mushrooms and thyme and cook for another 4 minutes before adding the white wine. Simmer for 5 minutes and add heavy cream, salt and pepper. Reduce by about half and serve over chicken.
