Chicken in Garlic Mushroom Cream Sauce

• Meat

  • 4 Chicken breasts, boneless

• Produce

  • 2 cups Baby portobello mushrooms
  • 3 cloves Garlic
  • 1 Onion, small
  • 1 Rice or mashed potatoes, Hot cooked
  • 1 tsp Rosemary, Fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Cream or whole milk

Found on countrysidecravings.com

Description

Ingredients

• 4 boneless chicken breasts
• 3 tablespoons olive oil
• salt and pepper to taste
• 3 tablespoons butter
• 2 cups sliced baby portobello mushrooms
• 1 small onion, sliced
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 1/2 cup cream or whole milk
• 1 teaspoon minced fresh rosemary
• Hot cooked rice or mashed potatoes

Directions

• Heat a large skillet over medium heat. Add in the olive oil. Season the chicken breasts with salt and pepper to taste and add to heated skillet. Cook until juices are running clear and the meat is no longer pink. (Cooking time will vary due to different sizes and thicknesses of chicken breasts, but somewhere between 10-15 minutes) Remove from the skillet and set aside covered with foil to keep warm.
• Add the 3 tablespoons of butter to the skillet along with the mushrooms and onions. Cook and stir occasionally for about 8-10 minutes or until softened and lightly brown. Add in the garlic and cook until fragrant 1-2 minutes.
• Stir in the flour and then the broth, cream and rosemary. Stir to combine well and scrape up all the wonderful bits on the bottom of the pan.
• Return the chicken to the pan and gently simmer for 5 minutes.
• Serve over hot cooked rice or mashed potatoes.