Creamy Chicken (Print Version)
Ingredients:
01 -
3 large boneless, skinless chicken breasts, cut in half lengthwise into cutlets.
02 -
½ teaspoon black pepper.
03 -
½ teaspoon salt.
04 -
½ teaspoon Italian seasoning.
05 -
¼ teaspoon dried thyme.
06 -
2 tablespoons olive oil.
07 -
2 tablespoons butter.
08 -
¾ cup yellow onion, diced.
09 -
8 ounces brown mushrooms, thick sliced.
10 -
3 teaspoons garlic, minced.
11 -
½ teaspoon dried rosemary.
12 -
2 cups chicken broth.
13 -
1 teaspoon Dijon mustard.
14 -
2 tablespoons all-purpose flour.
15 -
¾ cup heavy cream.
Instructions:
01 -
Season the chicken cutlets with salt, black pepper, Italian seasoning, and thyme.
02 -
Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add chicken and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.
03 -
Reduce the heat to medium, add butter, and melt. Then add the onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan and continue cooking until they have softened, about 4 minutes.
04 -
Add rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
05 -
Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
06 -
Whisk in heavy cream until well combined.
07 -
Add the cooked chicken back to the skillet. Cook for 1-2 minutes until chicken is warmed through.