Ingredients
Method
Preparation
- Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat.
- Generously season the halved chicken breasts on both sides with salt and pepper.
- Once the oil is hot, add the chicken to the pan and cook for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken and set aside on a plate.
Cooking the Sauce
- In the same pan, melt 2 tablespoons of butter and add the sliced mushrooms.
- Cook until the mushrooms turn golden brown, about 5 minutes.
- Add the crushed garlic, oregano, and thyme; cook for 30 seconds until fragrant.
- Pour in 1.5 cups of heavy cream and squeeze in the juice of half a lemon. Season with salt and pepper to taste.
- Allow the mixture to come to a gentle simmer.
- Return the chicken breasts to the pan and let simmer for another 5 minutes.
- Ensure the sauce thickens and coats the back of a spoon.
Serving
- Garnish with chopped parsley and serve hot.
Notes
Consider marinating the chicken before cooking for extra flavor. Adding a splash of low-sodium chicken broth while simmering can enhance the sauce, and for a spicy kick, include red pepper flakes.
