Chicken Breasts with Mushroom Cream Sauce

With D still in Italy, I knew I had to get another meal in with mushrooms. Although I am a huge mushroom fan, D only likes the dried porchini mushroom type...so while he is gone I take whatever opportunity arises in order to add them to recipes.

This recipe was easy to prepare, flavorful, and the best part is that I had plenty of cream leftover for sausage and cream pasta.

Chicken Breasts with Mushroom Cream Sauce

• 2 boneless chicken breasts (about 5 oz each)
• salt
• pepper
• 1 tablespoon canola oil
• 1/2 small onion, diced
• 1.5 cups baby bella mushrooms, sliced
• 2 tablespoons dry white wine
• 1/4 cup chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced green onions

Season chicken with salt and pepper to taste. Heat oil in a skillet and begin cooking the chicken on a medium temperature. Cook until browned and then transfer the chicken to a plate.

Add onion and mushrooms to the skillet. Cook for about 2 minutes and then add dry white wine. Simmer until nearly evaporated and then pour in broth. Cook for two more minutes, until broth is reduced by half, and then stir in cream and minced green onions.

Add chicken to the skillet and let chicken simmer in the sauce for 1-2 minutes. Serve warm.