Pollo cremoso all'aglio e funghi

Ingredienti

• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper (to taste)
• 2 medium chicken breasts (boneless and skinless, cut in half lengthwise)
• 1 tablespoon butter (unsalted)
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 tablespoon butter (unsalted)
• 8 ounces cremini mushrooms (sliced)
• salt and pepper (to taste)
• 3 cloves garlic (minced)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)
• 1 tablespoon fresh parsley (chopped, for garnish)

Preparazione

1. 1

   Make the dredge.: In a shallow plate, combine the flour with the garlic powder, salt and pepper. Dredge the chicken breasts through the flour mixture, making sure they're fully coated on both sides.

2. 2

   Sear the chicken.: Heat the olive oil, and butter in a large skillet over medium heat. Add the chicken breasts and cook for about 2 minutes per side until golden on both sides. Transfer to a plate.

3. 3

   Sauté the mushrooms.: Add the remaining tablespoon of olive oil and butter. Add the sliced mushrooms and season with salt and pepper. Cook for about 3 to 5 minutes until the mushrooms turn golden brown.

4. 4

   Make the sauce.: Add the garlic and cook for another 30 seconds until aromatic. Add the chicken broth to the skillet, followed by the heavy cream and stir well. Cook for a couple minute over low heat until sauce reduces a bit. Stir in the Parmesan cheese, taste for seasoning and adjust as needed.

5. 5

   Finish the dish.: Add the chicken back to the skillet, spoon some of the sauce over the chicken. Serve with mashed potatoes and green beans.