Ingredients:

  • 1.5 lbs Chicken Breast, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Extra virgin olive oil
  • 10 oz Cremini or Baby Bella mushrooms, sliced thick
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1/2 cup Low-sodium chicken broth
  • 1/2 cup Light cream
  • 1 tsp Cornstarch
  • 1 tbsp Fresh thyme or Parsley
  • 1 tbsp Parmesan cheese, finely grated

Instructions:

  1. Season the chicken breast with kosher salt and cracked black pepper. Heat a 12-inch skillet over medium-high heat with extra virgin olive oil. Sear the chicken for 3-5 minutes per side until a deep golden crust forms and internal temperature reaches 165°F. Remove from pan and tent with foil.
  2. In the same skillet, add the sliced mushrooms without adding extra oil. Sauté for 3-4 minutes undisturbed to allow moisture to evaporate and mushrooms to brown. Add the diced shallots and minced garlic, sautéing for an additional 1 minute until aromatic.
  3. Pour in the low-sodium chicken broth and use a wooden spoon to scrape the fond from the bottom of the pan. In a small bowl, whisk the cornstarch into the light cream to create a slurry. Pour the mixture into the skillet and simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon. Stir in fresh herbs and parmesan cheese before serving over the chicken.