This is truly one of the best meals I have ever made! Try it, immediately!
2 1/2 lbs skinless, boneless chicken (breast or tenders)
1 container baby bellas, sliced
3 Tbsp butter
1 Tbsp olive oil
Salt & Pepper
1/2 cup dry white wine (Chardonnay)
1/4 cup heavy cream (optional increase)
To begin, wash the chicken in cool water and pat dry with paper towels. Set a large skillet over high heat. Add 2 Tbsp butter and olive oil. When the pan is very hot, add the chicken and season one side with salt & pepper. Saute for 5-6 minutes, basting with the juices until the underside is browned. Turn chicken over and again season with salt & pepper and baste with juices for 5-6 minutes. In a small pan to the side, saute mushrooms with 1 Tbsp butter. When chicken is done, place on a small plate. Add wine to the skillet to deglaze the pan, scraping the sides and bottom to incorporate all the seasonings. Deglaze until alcohol has burned off. Add cream and mushrooms to the skillet. Boil for a minute or two, until the sauce starts to thicken. Add chicken and baste with sauce. Cover and simmer for 2-3 minutes. I like to put my chicken over mashed potatoes and drizzle a little more sauce over the top.
Don’t forget to add love, it makes all the difference!