Name: Garlic and Mushroom Cream Chicken with Sundried Tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb chicken; 1/2 tsp salt; 1/4 tsp pepper; 6 tbsp flour; 2 tbsp olive oil; 2 tbsp butter; 5 clove garlic; 1 1/2 cup mushrooms; 1 cup chicken stock; 1 cup heavy cream; 1/2 cup Parmesan cheese; 1 tsp chili flakes; 1/4 tsp oregano; 1/4 tsp thyme; 1/2 cup sundried tomatoes; 1 tbsp fresh basil

Garlic and Mushroom Cream Chicken with Sundried Tomatoes

Author: ajhataway Cooking Method: Stovetop Courses: Main Dish, Poultry

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Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Servings: 4

Instructions

Heat olive oil and butter in large skillet on medium heat. Swirl pan to coat evenly.
Season chicken with salt and pepper, then dredge in flour and shake off excess.
Brown the chicken (do not overcrowd and work in batches if needed) on each side until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add mushrooms and cook 2-3 minutes to soften. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Garlic and Mushroom Cream Chicken with Sundried Tomatoes

Garlic and Mushroom Cream Chicken with Sundried Tomatoes

Ingredients

Instructions

Heat olive oil and butter in large skillet on medium heat. Swirl pan to coat evenly.

Season chicken with salt and pepper, then dredge in flour and shake off excess.

Brown the chicken (do not overcrowd and work in batches if needed) on each side until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

Saute the garlic for a minute or until it's fragrant. Add mushrooms and cook 2-3 minutes to soften. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

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