In honor of my baby girl who is mushroom obsessed, she loves this meal. Ok ok. So do I. The truffle oil takes it over the top in mushroom flavor but you can totally omit if you don’t have!
Creamy Mushroom Chicken
4 chicken breasts, halved
1 pack baby bellas, thinly sliced
1/4 onion diced small
Salt
Pepper
Thyme
Garlic powder
Parsley
Butter & oil
1 cup chicken broth
1 cup cream
Drizzle of truffle oil (optional)
Slice your chicken breasts in half to thin cutlets. Season them well with salt, pepper, thyme, garlic powder and parsley. Set aside. In a skillet, melt 2 tbsp butter along with some olive oil. Add your mushrooms and onions, sauté until soft. Season with thyme, parsley, garlic powder, salt & pepper. Add in your cream & broth and simmer until sauce thickens. While cooking chicken in a skillet. Add truffle oil to the sauce before serving. Pour sauce over the grilled chicken and serve. I enjoy this over mash with asparagus but you can serve with rice or pasta as well!
