Chicken breast with mushroom sauce

This recipe requires little bit of effort but the end result makes it so worth it!  You get perfectly seared, golden brown chicken breasts that are covered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce and the flavours will leave you craving more!  After you’ve made this recipe once it’s a whole lot quicker the next time.

Ingredients

• 2 chicken breasts, butterflied and halved
• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 280g mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 1/4 cups + 1 tbsp low-sodium chicken stock
• 1/2 tsp each dried thyme and oregano
• 2 1/2 tsp cornstarch
• 1/3 cup finely shredded parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley, for garnish

Directions

In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.

Heat olive oil in 12-inch frying pan over medium high heat.  Coat both sides each piece of chicken in the flour mixture then place in hot oil in pan.  Cook until bottom is golden brown, about 5 minutes.  Rotate and cook opposite side, reducing temperature just slightly if needed, until golden brown on bottom and chicken has cooked through about 4 – 6 minutes longer.

Transfer chicken to a plate and keep warm.  Keep the pan on medium-high heat and pour in 1 1/4 cups of the chicken stock, while scraping up browned bites from the bottom.

While chicken is cooking, melt butter in a separate pan over medium heat then add mushrooms and garlic and saute until mushrooms just begin to soften, about 3 minutes.

Add mushroom mixture to the chicken stock and add thyme and oregano. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 – 5 minutes.

Whisk together remaining 1 Tbsp chicken stock with cornstarch. Pour into chicken mixture in the pan and allow to gently boil, while whisking constantly, 1 minute. Stir in parmesan and cream, season with pepper to taste and a little salt if needed, then return the chicken to skillet.

Garnish with parsley and serve chicken warm, spoon sauce mixture over top.