Chicken Breasts With Creamy Mushroom Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3 tablespoons butter
• 4 boneless skinless chicken breasts
• 2 teaspoons seasoning salt
• black pepper
• hot cooked linguine or cooked fettuccine
• grated parmesan cheese
• 1 cup sliced fresh button mushroom
• 1/4 cup finely chopped shallot
• 1 tablespoon minced fresh garlic (or to taste)
• 1/4 cup dry wine
• 1 cup canned chicken broth
• 2 tablespoons flour
• 1/2 teaspoon dried thyme
• 1 small bay leaf
• 3 tablespoons whipping cream
• salt and pepper

Recipe

• 1 season the chicken breasts with seasoned salt and pepper.
• 2 heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
• 3 remove to a serving platter; tent loosley with foil to keep warm.
• 4 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.
• 5 add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
• 6 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.
• 7 cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
• 8 remove the bay leaf, then season the sauce to taste with salt and pepper.
• 9 serve the sauce over the chicken along with the cooked pasta.
• 10 pass the parmesan cheese to sprinkle on top of plate.