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Ingredients (one per line)
4 chicken breasts 2 cups mushrooms, sliced 1 cup heavy cream 1 cup chicken broth 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon thyme Salt to taste Pepper to taste Fresh parsley, chopped (for garnish)
Instructions (one step per line)
Heat 2 tablespoons olive oil in a large skillet over medium heat — 2 minutes Season 4 chicken breasts with salt and pepper, then add to the skillet — 1 minute Sear chicken for 6 minutes on each side until golden brown and cooked through — 12 minutes Remove chicken from the skillet and set aside — 1 minute In the same skillet, add 1 medium onion, chopped, and sauté until translucent — 5 minutes Add 3 cloves garlic, minced, and 2 cups mushrooms, sliced, to the skillet and cook until mushrooms are tender — 5 minutes Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits — 3 minutes Stir in 1 cup heavy cream and 1 teaspoon thyme, then return chicken to the skillet — 2 minutes Simmer everything together until the sauce thickens, about 5 minutes — 5 minutes Garnish with fresh parsley before serving — 1 minute
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