Creamy Parmesan Mushroom Chicken

Why I love this recipe

I adapted this recipe from one of my favorite recipes when I didn’t have all of the called for ingredients on hand, and I was so excited that it turned out amazing despite the changes I made!

The strong flavor of the Parmesan cheese blends perfectly with the smooth, flavorful mushrooms.  It whips up in just 30 minutes and tastes like a gourmet restaurant-quality meal.

I serve mine over pasta but you could eat it on it’s own or over the starch of your choice-pasta, rice, or even potatoes! (For low carb diets, serve over zucchini or spaghetti squash!)

Ingredients

• boneless, skinless chicken breasts
• all-purpose flour
• spices – oregano, salt, pepper
• extra virgin olive oil
• butter
• baby bella mushrooms
• garlic
• white wine
• heavy cream
• parmesan cheese
• pasta or starch of your choice for serving

Step by step

1. In a large skillet, heat butter and olive oil over medium high heat.
2. Mix flour, oregano, salt and pepper in a medium bowl.
3. Dredge chicken in flour mixture and add to skillet.
4. Sauté until cooked through, about 7 minutes.
5. Remove chicken from pan and add wine to deglaze the pan.

6. Add garlic and mushrooms and simmer 5 minutes.
7. Add chicken back to pan, cover and cook for an additional 10 minutes on medium low heat.
8. Add heavy cream and parmesan, stir well and continue to simmer over medium heat until sauce reduces by half, about 10 minutes.
9. Serve over pasta or starch of your choice.