Name: CREAMY MUSHROOM CHICKEN
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 chicken breasts, boneless & skinless; Sel Magique Salt & Pepper (to taste); 1 tsp Herbes de Provence; 1 tbs butter (unsalted); 1 tbs olive oil; 2 tbs butter (unsalted); 3 tsp minced garlic; 8 oz mushrooms (cap type), sliced - about 1 cup; 1/2 cup chicken broth; 1 cup heavy cream; 1 tsp dijon; 1/2 tsp Sel Magique Salt & Pepper; grind of fresh black pepper; 2-3 tbs parmesan cheese, fresh grated

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CREAMY MUSHROOM CHICKEN

Creamy mushroom chicken baked to perfection with rich, savory garlic and herb flavors made in just 15 minutes. Add-in ideas: chopped spinach (add a few handfuls to the sauce just before baking); sun-dried tomatoes (add 1/4 cup rehydrated ones when you cook together the mushrooms and garlic); thyme, parsley, basil as you like - add at the end as garnish or add to the sauce before putting in the oven. This is a super delicious crowd-pleaser - enjoy!

Prep Time5

Cook Time25

Total Time30

Course: dinner, lunch

Cuisine: American

Servings: servings

Ingredients

CHICKEN

4 chicken breasts, boneless & skinless
Sel Magique Salt & Pepper to taste
1 tsp Herbes de Provence
1 tbs butter (unsalted)
1 tbs olive oil

MUSHROOM SAUCE

2 tbs butter (unsalted)
3 tsp minced garlic
8 oz mushrooms (cap type), sliced - about 1 cup
1/2 cup chicken broth
1 cup heavy cream
1 tsp dijon
1/2 tsp Sel Magique Salt & Pepper
grind of fresh black pepper
2-3 tbs parmesan cheese, fresh grated

Instructions

Preheat oven to 400 degrees f
Rub chicken with Magique salt and pepper. Sprinkle all over with Herbs de Provence.
In a large cast iron skillet (or other oven-safe skillet – see note), 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, Magique, and pepper. 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 and serve & enjoy.

1 c