This recipe I found on Pinterest from the Little Spice Jar and I definitely need to try it again with some tweaking. I mad it for my husband and he loved it so I guess it wasn’t too bad!
- 4 Chicken breasts, boneless skinless
- 1 tbsp Garlic
- 2 tbsp Parsley
- 1/3 cup Shallots
- 1/2 tsp Thyme, dried
- 1 cup Chicken broth
Baking & Spices
- 1/2 tsp Red pepper flakes
- 1 Salt and pepper
Oils & Vinegars
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1/4 cup Heavy cream
- 8 ounces baby portabella or cremini mushrooms, sliced
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
- Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to plate.
- Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
I recommend actually pounding the chicken to make it thinner. I didn’t do that and it took a long time to cook the chicken in the oven and I think it thinned the sauce out too much.
It was a very light dish that I served with a side of steamed broccoli and a side of pasta.