Ingredients
Scale
4 pieces Boneless, skinless chicken breasts
3 tablespoons Butter
2 cloves Garlic, minced
1 cup Mushrooms, sliced
1 cup Heavy cream
½ cup Chicken broth
½ cup White wine
½ cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside
- In the same skillet, add the remaining tablespoon of butter. Once melted, add minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and have released their moisture, about 5 minutes
- Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to cook off. Then add the chicken broth and heavy cream, stirring well
- Slowly mix in the grated Parmesan cheese, letting it melt into the sauce. Stir until you achieve a creamy texture
- Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken, coating it well. Allow the chicken to simmer in the sauce for about 5 minutes to soak in the flavors
- Finish with freshly chopped parsley before serving. Enjoy your delicious meal!
Notes
Ensure your skillet is hot before adding the chicken for a nice sear.
Taste the sauce before serving and adjust the seasoning as necessary.
If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg