Parmesan Mushroom Chicken

• Meat

  • 1 1/2 lb Chicken breast, boneless skinless

• Produce

  • 8 oz Baby bella mushrooms
  • 2 cloves Garlic
  • 1 tsp Oregano

• Pasta & Grains

  • 1 Pasta, prepared

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 cup Parmesan, grated
  • 1 Parmesan for garnish if desired

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on thehappierhomemaker.com

Description

Ingredients

• 1.5 lb boneless, skinless chicken breast, cut in 1 cubes
• 1 cup all purpose flour
• 1 tsp oregano
• ½ tsp pepper
• ¼ tsp salt
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 8 oz baby bella mushrooms
• 2 cloves garlic, minced
• 1 cup dry white wine
• ½ cup heavy cream
• 1 cup grated parmesan
• shredded parmesan for garnish if desired
• Pasta (prepared)

Directions

• In a large skillet, heat butter and olive oil over medium high heat.
• Mix flour, oregano, salt and pepper in a medium bowl.
• Dredge chicken in flour mixture and add to skillet.
• Saute until cooked through, about 7 minutes.
• Remove chicken from pan and add wine to deglaze the pan.
• Add garlic and mushrooms and simmer 5 minutes.
• Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat.
• Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes.
• Serve over pasta or starch of your choice.