Monday Meals: Chicken and Mushroom Sauce

I love a good chicken and mushroom recipe. So when I saw this one on Pinterest (obvi), I wanted to try it right away. This slow weekend was the perfect opportunity. Though the recipe, found here, says to buy bone-in chicken and bake it, I bought boneless and kept it in the skillet. It was easier and still delicious. Win win. The whole thing, in fact, is fairly simple, and I can see this being a future staple for those busy week nights.

I'm using her picture because the ones I took were terrible.

Ingredients:

3 or 4 boneless chicken breasts

Sliced mushrooms (I always use a lot because I love them)

Olive oil

Minced garlic

1 cup chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 cup heavy cream or half & half

1/4 cup grated Parmesan

1 tablespoon whole grain mustard

Salt and pepper to taste.

Heat chicken over medium to high heat until they are about halfway cooked through. Set aside. In another pan, heat olive oil and garlic over medium heat and add mushrooms, cooking until they are almost brown. Stir in chicken broth, thyme, oregano and basil. Add chicken to the mushrooms, cover and turn heat down to low-medium. Let cook for 10-15 minutes or until chicken is cooked through. Remove the chicken. Add cream, Parmesan and mustard to the mushrooms. Bring to a boil, reduce heat and simmer, stirring occasionally until it's slightly reduced and creamy. Et voila! Pour sauce over chicken and serve.