Creamy Chicken Breasts with Onions and Mushrooms

Mix up your chicken routine with these creamy, savory, slightly boozy chicken breasts. It's quick to put together; make sure to have all of your ingredients prepped and at hand before cooking (mise en place) as you have to move quickly. Serve with lots of good bread for mopping up all of the awesome sauce! This recipe makes 2 large servings.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
2 large boneless, skinless chicken breasts, pounded to an even 1/3" thickness
6 ounces brown mushrooms, brushed clean and sliced
1 yellow onion, sliced
2-3 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1/2 cup dry white wine (or chicken stock for an alcohol-free version)
1/3 cup heavy cream
Freshly chopped parsley, for garnish
Salt and pepper, to taste

Directions
Season chicken breasts on both sides with salt and pepper. Heat oil in a large, heavy skillet to medium-high. Add chicken and cook for 3-4 minutes per side, until the chicken browns on the outside. Remove chicken from pan and set aside.

Add butter, onions and mushrooms and cook for 5 minutes, until the mushrooms begin to release their liquid and the onions begin to brown on the edges. Add garlic and cook for one minute more. Add wine to the mixture, making sure to scrape the brown bits off the bottom of the pan with the back of a wooden spoon. Add cream and stir gently to combine. Nestle chicken breasts back into the pan and cook for 7-8 more minutes, until the chicken's juices run clear.

To serve, place each chicken breast on a plate and add a scoop of the mushroom and onion sauce. Garnish with parsley and serve right away.