CREAMY GARLIC MUSHROOM CHICKEN
CREAMY GARLIC MUSHROOM CHICKEN
Herbed chicken breasts are simmered in a creamy, savory sauce loaded with flavor and and ready in about 30 minutes.
Servings: 4 servings
Ingredients
CHCIKEN
- 4 chicken breasts, skinless & boneless
- 1 tsp Herbes de Provence
- 1 tbs butter, unsalted
- 1 tbs olive oil
- 1/2 tsp Sel Magique Salt & Pepper Blend
CREAMY GARLIC MUSHROOM SAUCE
- 2 tbs butter, unsalted
- 3 tsp garlic, minced
- 8 oz mushrooms, sliced - about one cup
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tsp dijon mustard
- 1/2 tsp Sel Magique Salt & Pepper Blend
- 2-3 tbs parmesan cheese, freshly grated
- chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees f
- Season chicken with Magique. Sprinkle all over with Herbs de Provence.
- In a large cast iron skillet, combine oil and butter over medium-high heat.
- Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
- In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
- Stir in chicken broth, heavy cream, dijon mustard, cheese, and Magique. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
- Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
- Spoon the mushroom sauce over the chicken, garnish with a few pinches of parsley, and serve. Enjoy!
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