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Garlic and Mushroom Cream Chicken with Sundried Tomatoes

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cooking Method:
Courses: ,
Servings: 4
Ingredients
  • 1 lb chicken (cut of choice. Bigger/thicker pieces will take longer to cook.)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 tbsp flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 5 clove garlic (minced)
  • 1 1/2 cup mushrooms (sliced)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese (grated - fresh better)
  • 1 tsp chili flakes
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/2 cup sundried tomatoes (chopped)
  • 1 tbsp fresh basil (to garnish)
Instructions
  1. 1
    Heat olive oil and butter in large skillet on medium heat. Swirl pan to coat evenly.
  2. 2
    Season chicken with salt and pepper, then dredge in flour and shake off excess.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Garnish with chopped fresh basil leaves and serve warm over pasta or rice.