Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups of sliced mushrooms (button or cremini work well)
- 1 cup of heavy cream
- 1 cup of chicken broth
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh parsley for garnish (optional)
Equipment Needed
- A large baking dish
- A mixing bowl
- A frying pan
- A whisk or spoon for mixing
- A knife and cutting board
Step-by-Step Instructions
Let’s kick things off by preheating your oven to 375°F (190°C). While that’s heating up, I usually take my chicken breasts and place them in the baking dish. Then, I season them generously with salt and pepper. The seasoning is key; it really brings out the flavors of the chicken! Next, in a frying pan, I heat the olive oil over medium heat and sauté the mushrooms and garlic until they’re tender and fragrant—a chopped mushroom smell fills my kitchen, and I could honestly savor that aroma alone! (See the next page below to continue steps…)