Creamy Garlic Mushroom Chicken

Yields: 4-5 servings | Recipe inspired by Karina Carrel (Cafe Delights)

Ingredients:

For the chicken:

1.5 lb chicken breasts

1 tsp onion powder

1 tsp garlic powder

½ tsp dried thyme (equivalent to 1 tsp fresh)

½ tsp dried rosemary (equivalent to 1 tsp fresh)

½ tsp salt

¼ tsp cracked black pepper

2 tbsp olive oil

For the sauce:

1 tbsp butter

8 oz sliced brown mushrooms

4 cloves garlic, minced

½ tsp dried thyme (equivalent to 1 tsp fresh)

½ tsp dried rosemary (equivalent to 1 tsp fresh)

1.5 cups heavy cream

½ cup freshly shredded parmesan cheese

1 tbsp fresh chopped parsley

Steps:

1. Trim off excess chicken fat and thinly slice. Combine the onion powder, garlic powder, thyme, rosemary, salt, and pepper in a bowl and then coat the chicken evenly with the mixture.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until browned on each side and cooked through. Do not crowd the pan (use two pans at once if necessary). Set cooked chicken aside on a plate.

3. In your large skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).

4. Add the garlic, parsley, thyme, and rosemary. Sauté until fragrant (about 1 minute).

5. Stir in heavy cream and bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.

6. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring. Serve with fresh parsley on top and a side of rice or mashed potatoes.