Rosemary Chicken With Portabella Mushrooms
"Boneless chicken breast and portobello mushrooms"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 large boneless skinless chicken breasts
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 10 ounces baby portabella mushrooms
- 1 garlic clove, minced
- 1⁄2 cup rich chicken broth
- 1 teaspoon crushed rosemary
- 1 cup heavy cream
- 1 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
directions
- Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
- Mix flour, salt, pepper, garlic powder in plastic storage.
- Pound chicken between two pieces of wax paper to equal pieces.
- Slice each mushroom in half and set aside.
- Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
- Add about 3 breast pieces into the seasoned flour and shake to coat.
- Place coated chicken pieces into skillet remove when browned and set aside.
- Add 2 tablespoons of butter to skillet.
- Add mushroom and garlic and saute for 5 minutes.
- Add 1/2 cup broth and the rosemary and deglaze the skillet.
- Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
- Remove chicken and mushrooms from skillet.
- Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
- Add chicken and mushrooms back to skillet and heat.
- Spoon sauce over chicken and mushrooms to coat.
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