|Skillet Chicken with Mushroom Cream Sauce|
Rated 4 stars by 1 users
5 (4 ounce) boneless skinless chicken breasts
2 tablespoons Roasted Garlic Grapeseed Oil
1 tablespoon Garlic Galore Seasoning
2 tablespoons butter
8 ounces mushrooms, sliced
1/2 onion, diced
1 teaspoon Rancher Rub
3/4 cup chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 teaspoons cornstarch
Pound chicken to 1/4-inch thickness. Rub with Roasted Garlic Grapeseed Oil and season with Garlic Galore Seasoning. Heat a 10-inch skillet over medium heat. Add the chicken and cook for about 3-4 minutes on each side or until golden brown and cooked through: 165F. Transfer chicken to a plate and cover to keep warm.
Add the butter to the now empty pan and heat until melted. Add mushrooms, onion, and Rancher Rub; sauté for 5-7 minutes or until tender.
Add chicken broth and stir to deglaze pan, scraping up any brown bits on the bottom of the pan.
Reduce heat to medium-low. Stir in heavy cream and Dijon mustard. Bring sauce to a simmer. Whisk together cornstarch and water. Stir into sauce.
Add the chicken back to the pan. Cook for about 5 minutes or until chicken is heated through and sauce has thickened.
Serve chicken with mushroom cream sauce and your favorite vegetable.
Calories 340, Fat 10 grams, Fat 10 grams, Carbs 6 grams, Fiber 1 grams, Sugar 2 grams, Protein 28 grams, Cholesterol 120 milligrams, Sodium 390 milligrams
Comments will be approved before showing up.
Be the first to know about upcoming sales and promos. Get a 10% discount coupon when you subscribe!
Get a sneak peek on upcoming promos and new customers will receive a coupon for 10% off their first order!