Rosemary Chicken With Portabella Mushrooms

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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