Chicken with mushroom and cream

★Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

1 medium onion, finely chopped

2 tablespoons butter

3 cloves garlic, minced

8 ounces mushrooms, sliced (such as cremini or button mushrooms)

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

1 tablespoon Dijon mustard (optional)

Fresh parsley, chopped, for garnish

Meat broth with frozen vegetables

★Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the butter. Once melted, add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
5. Create the Sauce: Pour in the chicken broth and bring to a simmer. Cook for about 3-4 minutes to reduce slightly. Stir in the heavy cream, dried thyme, and Dijon mustard (if using). Let the sauce simmer for another 5 minutes, allowing it to thicken.
6. Combine: Return the chicken breasts to the skillet, spooning some of the sauce over them. Let them cook in the sauce for an additional 5 minutes to heat through and absorb the flavors.
7. Serve: Garnish with chopped fresh parsley and serve hot. This dish pairs well with rice, pasta, or mashed potatoes, along with a green vegetable or salad on the side.

Enjoy!