For years we've had a little container garden on our back deck, last year for some reason I don't remember we decided to skip it, and we both realized that we really missed being able to pop outside and cut a bit of fresh herbs when we were making dinner. This year we decided to keep it simple with just a few pots of herbs, this chicken is one of the first things I made using my own homegrown thyme this summer, and it was delicious.
I served this with some homemade focaccia bread, and a bit mixed greens salad, I think the sauce would also be great with wild rice, rustic smashed potatoes, or a warm loaf of Crusty Bread.
Parmesan Mushroom Chicken
Makes 2-4 Servings
Ingredients:
1 Pound Chicken Breast (Butterflied and cut into tenders)
About 1/2 Cup Flour mixed with 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and 1/2 teaspoon Garlic Powder to dredge chicken
2 Tablespoons Butter
4 Tablespoons Olive Oil
2 Cups (16 Ounces) Baby Bella Mushrooms (Sliced)
4 Garlic Cloves (Minced)
1 Cup Dry White Wine or White Wine Vinegar
1/2 Cup Chicken Broth
2 teaspoons Fresh Thyme (About 4 springs with leaves removed)
1/2 Cup Heavy Cream
1 Cup Shredded Parmesan Cheese
Salt and Pepper to taste
Preparation:
In a large, heavy bottomed. skillet (I used my 10 inch Cast Iron) heat up butter and 2 Tablespoons of olive oil over medium heat. Cook flour dredged chicken tenders until golden brown on both sides, about 4-6 minutes per side, then remove to a plate.
Add in additional 2 Tablespoons of olive oil and sauté mushrooms until they are browned, add in garlic and cook another minute. Turn heat to low, dd wine and broth to skillet, gently scrape up any brown bits from the bottom of the skillet, thrown in thyme leaves and let sauce cook down for about 5 minutes.
Slowly pour in heavy cream and while whisking sauce sprinkle in parmesan cheese. Once sauce is well combined and fragrant put chicken back in, and flip to cover both sides, and warm up.
Serve chicken with a generous amount of sauce. Leftovers can be stored in the fridge for up to a week.
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