Frango cremoso com parmesão e cogumelos

Ingredientes

• 2 large chicken breasts (sliced horizontally, or 4 smaller breasts)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon Italian seasoning
• 3 tablespoon butter (unsalted)
• 1 tablespoon olive oil
• 8 ounce mushrooms (cleaned and sliced)
• 3 cloves garlic (minced)
• 1/2 cup chicken broth (low sodium)
• 3 tablespoon tomato sauce
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 tablespoon parsley (chopped)

Modo de preparo

1. 1

   Season Chicken: Season the chicken on both sides with salt, pepper and Italian seasoning.

2. 2

   Cook Chicken: Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned. Once the chicken is cooked through and no longer pink, transfer it to a plate.

3. 3

   Cook Mushrooms: In the same skillet and the remaining butter and 1 tbsp of olive oil. Add the mushrooms and cook for about 3 to 5 minutes until the mushrooms start to brown. Stir in the garlic and cook until aromatic, about 30 seconds.

4. 4

   Add Ingredients: Add the chicken broth, tomato sauce, heavy cream and Parmesan cheese to the skillet and stir until well combined and smooth, scraping the brown bits from the bottom. Simmer for about 3 minutes. Taste and adjust with salt and pepper.

5. 5

   Finish & Serve: Add the cooked chicken back to the skillet and cook for another 3 minutes or until the chicken reheats. Spoon some of the creamy mushroom sauce over the chicken and garnish with parsley.