Cut each chicken breast in half lengthwise. Season each piece with salt and pepper.
Add flour to a shallow dish. Dredge each chicken piece in flour.
In a large skillet, heat up olive oil and butter over medium heat. When butter is melted, add floured chicken pieces to pan. Cook until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove chicken from pan and place on a plate. Set aside.
Add more oil to the pan if needed. Add garlic to pan and saute until fragrant. Add mushrooms and cook until soft.
Add chicken stock and bring to boil. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce.
Remove skillet from heat, add cream and stir well. Return chicken to skillet. Place back on heat for 1 to 2 minutes or until the whole dish is hot.
Serve chicken with mashed potatoes or cooked pasta. Spoon mushroom sauce over each pieces. Garnish with chopped parsley and more black pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (351g)|
|Recipe Makes: 1|
|Calories from Fat: 396 (66%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 122.5mg||38 %|
|Sodium 522.9mg||18 %|
|Potassium 301.5mg||8 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 47.2g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 603
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