Ingredients
½ cup all-purpose flour
2 teaspoons kosher salt (plus more to taste)
1 teaspoon ground black pepper (plus more to taste)
½ pounds thin-sliced boneless skinless chicken breasts (about ½-inch thick)
2 tablespoon olive oil
1 pound mushrooms (such as cremini, or other mushrooms, thinly sliced — if you use morels, leave them whole)
1 onion (diced)
1 tablespoon finely minced garlic
½ cup less-sodium chicken broth
¾ cup heavy cream
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
½ cup grated Parmesan cheese (plus more to serve)
Hot cooked pasta (or rice to serve; optional)
¼ cup chopped fresh parsley
Instructions
Combine the flour, salt, and pepper in a shallow bowl.
Heat the olive oil in a very large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture.
Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
Turn the heat down to medium and add the mushrooms, onions, and garlic. Cook, stirring frequently, for about 7 minutes, until any liquid that the mushrooms have released has evaporated and they are tender and lightly browned. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Tuck the chicken back in the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
Either serve the chicken over the hot pasta or rice or transfer it to its own serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
Description
This is simple to make and is just great comfort food on a cold or rainy night or any night.
Servings
4
Notes
This recipe was so appealing and it didn't disappoint. The sauce is so good. I served it over Near East Rice Pilaf mix and it was perfect. As always, I didn't spend the money for the parsely to garnish. I forgot to take a picture when it was plated so I apologize for the serving dish on the stove.
Source
The Mom100
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