Ingredients
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2 boneless chicken breasts
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1 teaspoon dried basil
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1 teaspoon dried thyme, ground
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1 teaspoon salt
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2 tablespoons olive oil
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3 cups mushrooms, sliced
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1/2 teaspoon garlic, minced
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1 tablespoon olive oil
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1/4 cup white wine
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1/2 cup heavy cream
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1/4 cup parmesan cheese
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1 tablespoon cornstarch
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2 tablespoons cold water
Instructions
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!