Chicken Breasts With Creamy Mushroom Sauce

READY IN: 40mins




  • Season the chicken breasts with seasoned salt and pepper.
  • Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
  • Remove to a serving platter; tent loosley with foil to keep warm.
  • For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
  • Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
  • In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
  • Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
  • Remove the bay leaf, then season the sauce to taste with salt and pepper.
  • Serve the sauce over the chicken along with the cooked pasta.
  • Pass the Parmesan cheese to sprinkle on top of plate.