Ingredients: 4 boneless, skinless chicken breasts 1 tablespoon olive oil 1 cup mushrooms, sliced 2 cloves garlic, minced 1 cup heavy cream ½ cup chicken broth 1 teaspoon thyme 1 tablespoon butter Salt and pepper to taste Fresh parsley, chopped (for garnish)
Directions: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside. In the same skillet, add butter and sauté the mushrooms for 3-4 minutes until softened. Add minced garlic and cook for another minute. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan. Stir in heavy cream and thyme, then simmer for 5-6 minutes until the sauce thickens. Return the chicken to the skillet, spoon some sauce over the chicken, and cook for an additional 2-3 minutes. Garnish with fresh parsley and serve hot.
