Tender chicken breasts cooked with garlic and mushrooms in a creamy sauce. A comforting and easy dinner everyone will love.
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish
Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
In the same skillet, add garlic and mushrooms, sauté until mushrooms are tender.
Pour in chicken broth and bring to a simmer, scraping up any browned bits.
Stir in heavy cream and cook until sauce thickens slightly.
Return chicken to the skillet, spoon sauce over the top, and simmer for 2-3 minutes.
Garnish with fresh parsley and serve warm.