Directions
- 1Season chicken breasts generously with salt, black pepper, crushed red peppers, Italian seasoning, garlic powder, paprika, and drizzle all over with olive oil. Mix to evenly coat.
- 2Heat up a skillet with 2 TBS. of butter. Once melted, place chicken in the pan and cook each side for about 4-5 mins. Do not overcrowd the pan. You’ll need to cook chicken in batches. Remove cooked chicken from the pan and set aside on a separate plate.
- 3In the same pan, (do not rinse or wipe), add minced garlic & diced onions. Sauté until fragrant.
- 4Add mushrooms and chopped parsley. Cook together for a few minutes until mushrooms are softened. Add 1 TBS. of butter if needed.
- 5Add seasonings: salt, black pepper, crushed red peppers & Italian seasoning. Stir.
- 6Add flour. Stir well until flour is completely dissolved.
- 7Add heavy whipping cream. Stir.
- 8Bring to a boil and then continue cooking for a few minutes until the sauce thicken up. Add your previously cooked chicken back into the pan. Be sure to tuck the chicken into the sauce.
- 9Let the chicken swim in the sauce for a minute or two.
- 10Remove pan from heat. Garnish with fresh parsley. Serve with mashed potatoes and a side of vegetables and enjoy!
Ingredients
- 6 pieces thinly sliced chicken breasts
- 16 oz heavy cream
- 3 TBS butter
- 1 onion
- 3 garlic cloves
- 1 bunch baby bella mushrooms
- 1 bunch parsley
- 1 TBS flour
- 0 salt
- 0 black pepper
- 0 paprika
- 0 italian seasoning
- 0 garlic powder
- 0 crushed red peppers
- 0 olive oil
Equipment
skillettongswooden spoon
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