Ingredients
Method
Preparation
- Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
- Pat the chicken dry and season both sides generously with salt and pepper.
- Place the chicken in the skillet and cook without moving it until golden, about 6 to 7 minutes per side.
- Transfer the chicken to a plate and tent loosely with foil to keep warm.
Cooking
- Add the sliced mushrooms to the skillet and sauté for 4 to 5 minutes until they release their juices and brown.
- Stir in the minced garlic and cook for 30 to 45 seconds until fragrant; avoid browning the garlic.
- Pour in 1 cup heavy cream and scrape the pan to lift any browned bits. Stir to combine.
- Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
- Return the chicken to the skillet, spoon sauce over the pieces, and simmer for 2 more minutes so the chicken warms through and the flavors meld.
- Garnish with chopped fresh parsley and serve immediately.
Nutrition
Notes
If you prefer a lighter sauce, use half-and-half but cook until it reduces a bit longer. For a dairy-free version, substitute coconut cream and adjust seasoning accordingly. Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of cream or water if the sauce tightens too much.