Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms (sliced, any variety you like)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (for garnish)
Equipment Needed
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Serving plates
Step-by-Step Instructions
To begin, I heat the olive oil and butter in my trusty skillet over medium heat. Once they’re hot and sizzling, I add the chopped onions and let them sweat until they’re translucent and fragrant—this usually takes about 3-4 minutes. Next, I toss in the mushrooms and garlic, stirring them until the mushrooms turn a lovely golden brown. The colors are vibrant, and the smell is heavenly. As everything cooks down, I start seasoning with salt, pepper, thyme, and oregano, which really enhances the aroma in my kitchen. (See the next page below to continue steps…)