Creamy Thyme Chicken and Mushrooms

Name: Creamy Thyme Chicken and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 large or 4 small chicken breasts; 3 tbs vegetable oil; 2 tbs unsalted butter; ½ cup all purpose flour; 2 teaspoon salt; 2 teaspoon pepper; 2 more Tbs vegetable oil; 2 cups baby bella mushrooms; 3 cloves garlic; 6 springs fresh thyme - leaves removed; 1 cup pino grigo; ½ cup heavy cream; ½ cup grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
280 kcal
Course
Main Course
Cuisine
American

Creamy Thyme Chicken and Mushrooms

Alina Barrett

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This delicious creamy dish is perfect for a celebration (or any night you want a delicious dinner!). It's fast to cook and so elegant on the plate.

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Ingredients

Servings

2 large or 4 small chicken breasts
3 tbs vegetable oil
2 tbs unsalted butter
½ cup all purpose flour
2 teaspoon salt
2 teaspoon pepper
2 more Tbs vegetable oil
2 cups baby bella mushrooms sliced thick (about 3-4 slices per mushroom)
3 cloves garlic minced
6 springs fresh thyme - leaves removed
1 cup pino grigo
½ cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste

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Instructions

Cut chicken into uniform serving size pieces (2-3 per breast) and salt and pepper each piece liberally and allow to sit for 5 minutes.
Heat the vegetable oil and butter in heavy large skillet over medium heat.
In a medium bowl, mix the salt and pepper in the all purpose flour and then dip the chicken in the flour - pat the flour into the chicken breast pieces and then sear the chicken in the hot oil until each side is golden colored. Remove from the pan and set on a plate until all of the chicken is browned on both sides.
Add the extra vegetable oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet all at once, it will probably make a noise and some steam. Make sure to scrap up any brown bits on the pan - these add FLAVOR! Add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes until the chicken is cooked through and juices run clear.
Remove chicken from pan. Add the cream and heat through. Add the parmesan cheese.
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½.
Garnish with sprigs of fresh thyme.

Notes

If you are opposed to using wine in your cooking, substitute chicken stock instead.
Serve this over rice or flat noodles and spoon the gravy over the top. Delicious!