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chicken and recipes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

An easy Chicken and Mushroom skillet recipe with a luscious cream sauce seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. Serve over mashed potatoes, white rice, or angel hair pasta.

yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken and recipes

  • 2 Tbsp
    butter
  • 1 lb
    white button or cremini mushrooms sliced thick
  • 2 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 4
    chicken breasts about 1/2 inch thick (about 6 ounces each)
  • 1/2 c
    chicken broth
  • 1 1/2 c
    heavy whipping cream
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    marjoram (or oregano)
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 Tbsp
    fresh thyme leaves
  • 1 tsp
    fresh rosemary snipped

How To Make chicken and recipes

  • 1
    Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook until golden brown. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.
  • 2
    Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
  • 3
    Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
  • 4
    Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.
  • 5
    NOTES Use white button or cremini mushrooms. If your chicken breasts are too thick simply pound them on the thick side with a meat mallet. Fresh thyme and rosemary really take this recipe over the top. Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half. Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream. I do not recommend freezing this recipe.
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