The rosemary really adds to this Creamy Chicken and Mushrooms dish! Only one pot used the whole time, so it definitely saved me time on dishes. Even if you don't like mushrooms, I know you will love this dish. I am not big into mushrooms, but I still enjoyed this dish!
2medium chicken breastspounded into about ¼ inch thickness
garlic salt and pepper to season
1teaspoonof each: thyme, rosemary, oregano, Italian seasoning, and basil
Place flour, garlic salt, and pepper in a shallow bowl. Roll chicken breasts in flour mixture. Place olive oil in a large sauce pan with deep edges over medium heat. Add in chicken breasts. Cook chicken breasts until golden on both sides. They should be done when a meat thermometer reaches 165 degrees. Take chicken out of pan and place on a plate.
Add butter to same pan. Let melt. Add mushrooms and garlic to pan. Cook until mushrooms are soft. Replace mushrooms and place on chicken plate.
In the same sauce pan as before, add chicken broth, water, thyme, rosemary, oregano, Italian seasoning, basil, corn starch, and spicy mustard. Stir. Bring to a boil.
Add parmesan cheese, heavy cream, and parsley. Stir. Reduce to medium heat. Add back chicken and mushrooms into the sauce pan
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Keyword chicken and mushroom sauce, garlic mushroom chicken, chicken fillets, chicken and mushroom recipes, mushroom chicken, chicken with mushroom sauce, mushroom chicken recipe, creamy chicken mushroom recipe