Recipe Station

This recipe requires 10 minutes of prep time and 30 minutes of cooking time, and makes four servings. Here's everything you need… See, we told you it was simple!

Ingredients To Gather:

3 large boneless skinless chicken breasts
4 tbs butter, divided
1 tbs olive oil
10 oz package baby portabella mushrooms
1 clove garlic, minced
½ cup rich chicken stock
1 tsp crushed rosemary (or 1 large bruised sprig fresh)
1 cup heavy cream
Seasoned Flour:
1 cup flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder

Directions To Follow:

Start by slicing each chicken breast in two, and then combining the ingredients for the seasoned flour in a plastic bag. Then slice the mushrooms in half. Now that you're done with the prep work, it's time to move on to the cooking:

Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat.
Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside.
Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Add the ½ cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.

Finished!

We like it because it adds flair to any meal, even an ordinary weeknight dinner, but you don't have to be a professional chef to enjoy restaurant-quality food. In fact, any home cook will be able to concoct a batch of this in a snap!

Article Source: The Midnight Baker