Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 2 cups sliced mushrooms (cremini or button)
- 1 cup heavy cream (or half-and-half)
- 1 cup chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme ((or fresh if you have it))
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken to the skillet, seasoning with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Then, add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, about 5 minutes.
- Pour in the chicken broth, stirring to combine. Bring to a simmer, letting it reduce slightly for about 3-4 minutes.
- Next, lower the heat and stir in the heavy cream. Add the thyme and return the chicken to the skillet. Simmer for another 5-7 minutes until the sauce thickens and the chicken is cooked through.
- Garnish with fresh parsley before serving. Enjoy!
- Prep Time: 10
- Cook Time: 20