Ingredients
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3 tablespoons butter
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4 boneless skinless chicken breasts
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2 teaspoons seasoning salt
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black pepper
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hot cooked linguine or cooked fettuccine
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grated parmesan cheese
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1/4 cup finely chopped shallot
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1 tablespoon minced fresh garlic (or to taste)
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1/4 cup dry white wine
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1 cup canned chicken broth
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2 tablespoons flour
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1/2 teaspoon dried thyme
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1 small bay leaf
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3 tablespoons whipping cream
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1 cup sliced fresh button mushroom
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Instructions
- Season the chicken breasts with seasoned salt and pepper.
- Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
- Remove to a serving platter; tent loosley with foil to keep warm.
- For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
- Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
- In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
- Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
- Remove the bay leaf, then season the sauce to taste with salt and pepper.
- Serve the sauce over the chicken along with the cooked pasta.
- Pass the Parmesan cheese to sprinkle on top of plate.