Finish the dish with a sprinkle of chopped rosemary to add a light, herbal sweetness.
Creamy Mushroom Chicken
1 1/2 pounds chicken breast filets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
3 tablespoons unsalted butter
4 shallots, finely diced
4 cloves of garlic, minced
1 pound sliced mushrooms
3 tablespoons AP flour
1 cup low-sodium chicken broth
1/4 cup white wine
1 1/2 cups heavy cream
4 sprigs thyme
2 sprigs rosemary
Preheat a large, deep-sided pan over medium-high heat. Pat the chicken down with a paper towel, and season with half of the salt and pepper. To the pan, add the oil, followed by the chicken filets. Sear each both sides of the chicken until golden brown. After 10 minutes, or once cooked through, transfer to a plate and set aside.
Reduce the heat to medium, and add the butter, shallots, garlic and mushrooms. Season with the remaining salt and pepper, and sauté for about 5-7 minutes or until the mushrooms are soft and some of the liquid has evaporated off. Sprinkle in the flour, and stir.
Slowly drizzle in the liquids (broth, wine and cream), stirring continuously. Add in the sprigs of thyme and rosemary, and lightly simmer for about 5 minutes. Return the chicken to the pan, nestling the filets into the sauce. Let simmer for another 15-20 minutes, or until the sauce has thickened further. Serve immediately.