Creamy Parmesan Chicken with Mushrooms

Photo from Craving
Home Cooked

I'm seriously falling behind on my goal of making 170 new recipes this year. Time to get my butt in the kitchen and start making up some ground! I'm also going to need to branch out a bit and start counting some side dishes, veggies, desserts, and all those other goodies toward the total. Every recipe counts, right?

This was a pretty straightforward recipe. Nothing complicated or particularly unusual, especially if you've made a cream sauce or two in your day. It came together without much fuss, which is always a bonus.

As for the results? It was good. Not mind-blowing, not something that made me want to run around telling everyone they needed to make it. Just a solid, perfectly decent meal. I got dinner out of it and enough leftovers for lunch the tomorrow, so it certainly did its job.

Would I make it again? Probably not. There are far too many recipes sitting on my ever-growing to-make list, and this one just didn't do enough to earn a return visit. On to the next! 

Creamy Parmesan Chicken with Mushrooms

Recipe from Craving Home Cooked

Serves 4

• 2 large chicken breasts sliced horizontally, or 4 smaller breasts
• ½ tsp salt or to taste
• ½ tsp pepper or to taste
• 1 tsp Italian seasoning
• 3 T butter unsalted
• 1 T olive oil
• 8 ounce mushrooms cleaned and sliced
• 3 cloves garlic minced
• ½ c chicken broth low sodium
• 3 T tomato sauce
• ½ c heavy cream
• ½ c Parmesan cheese
• 1 T parsley chopped

Season the chicken on both sides with salt, pepper and Italian seasoning.

Melt 2 tbsp of the butter in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned. Once the chicken is cooked through and no longer pink, transfer it to a plate.

In the same skillet and the remaining butter and 1 tbsp of olive oil. Add the mushrooms and cook for about 3 to 5 minutes until the mushrooms start to brown. Stir in the garlic and cook until aromatic, about 30 seconds.

Add the chicken broth, tomato sauce, heavy cream and Parmesan cheese to the skillet and stir until well combined and smooth, scraping the brown bits from the bottom. Simmer for about 3 minutes. Taste and adjust with salt and pepper.

Add the cooked chicken back to the skillet and cook for another 3 minutes or until the chicken reheats. Spoon some of the creamy mushroom sauce over the chicken and garnish with parsley.