Poulet crémeux aux champignons, ail et parmesan

Ingrédients

• 1 lb boneless skinless chicken breasts (or about 2-3 medium chicken breasts)
• 1 teaspoon garlic powder
• 1 teaspoon oregano (or Italian seasoning)
• 1/2 teaspoon smoked paprika
• salt and pepper to taste
• 2 tbsp unsalted butter
• 1 tablespoon olive oil
• 8 oz baby Bella mushrooms
• 1/4 cup onion (minced)
• 3-4 cloves garlic (minced)
• 1 1/2 cups heavy cream ((or light cream, or half & half))
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons fresh herb of choice (optional)

Préparation

1. 1

   Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, paprika, and a pinch of salt and pepper.

2. 2

   Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. Remove chicken from pan and set aside.

3. 3

   To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.

4. 4

   Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.

5. 5

   Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.