Ingredients
4 boneless, skinless chicken breasts, pounded to even thickness 🍗
Salt and pepper to taste 🧂
2 tablespoons olive oil 🫒
1 tablespoon unsalted butter 🧈
8 ounces mushrooms, sliced 🍄
1 cup chicken broth 🍲
1 cup heavy cream 🥛
2 cloves garlic, minced 🧄
1 teaspoon dried thyme 🌿
1/2 teaspoon dried oregano 🌿
12 ounces noodles, cooked and buttered 🍜
Fresh parsley, chopped for garnish 🌿
Grated Parmesan cheese, for garnish 🧀
Instructions
1️⃣ Season chicken breasts with salt and pepper. 🧂
2️⃣ Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside. 🍳
3️⃣ In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes. 🍄
4️⃣ Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant. 🧄🌿
5️⃣ Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes. 🍲
6️⃣ Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes. 🥛
7️⃣ Return the chicken to the skillet and warm through in the sauce. 🍗
8️⃣ Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese. 🌿🍜🧀
- Prep Time: 10min
- Cook Time: 25min
Nutrition
- Calories: 450 Kcal