Servings: 4
Prep time: 15 min Cooking time: 15 min
Ingredients
4 (3 oz.) boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
2 cups mixed mushrooms (any type you like), sliced
1 shallot, minced
1 garlic clove, minced
1 cup chicken broth, low sodium
2 tablespoons, half and half, low-fat
1 tablespoon fresh thyme
1 teaspoon lemon zest
2 tablespoons parsley, chopped
Directions
Pound the chicken breasts lightly with a mallet until about 1/2 inch thick. Season chicken with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side. Transfer the chicken to a plate.
Add 1 tablespoon of olive oil to the skillet with mushrooms, shallots, and garlic. Cook for 5 minutes until softened, stirring often.
Add chicken broth to the skillet, bring to a boil, and reduce to half. About 5-10 minutes.
Stir in half and half, thyme, and lemon zest.
Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley or fresh thyme.
Notes:
To thicken the sauce, add a cornstarch slurry (2 parts cold water and 1 part cornstarch).
