Chicken With Mushroom Cream Sauce

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 small to medium onion, chopped small
• 10 oz small white mushrooms, cleaned and julienned
• 1 teaspoon chopped fresh Parsley
• 1 teaspoon chopped fresh Oregano
• 1 teaspoon chopped fresh Basil
• 1 cup heavy cream
• 3/4 C Dry White Wine (or Apple Cider Vinegar, but it will have a stronger taste)
• 4 chicken breasts (pounded very slightly so they are not too thick)
• 2 Tablespoons butter, for cooking the chicken
• Salt to taste
• Pepper to taste

Directions

1. Using a large skillet, melt the butter, add the onion and saute for a few minutes. Add the mushroom, parsley, oregano and basil to the pan.
2. Continue to sautee over low heat for about 10 minutes, until the vegetables are cooked.
3. Add the wine or vinegar and stir to deglaze the pan. Slowly add and stir in the heavy cream. Salt and pepper to taste.
4. Turn the heat higher and bring the mixture to a boil, then turn right down to very low and let it simmer for 10-15 minutes, stir occasionally until the sauce is thick and creamy and sticks to your spoon.
5. While this is simmering, cook the chicken.
6. Using a second skillet, melt a little more butter.
7. Salt and pepper chicken breasts and add to skillet, cook till browned on both sides and cooked through. This will take about 6-8 minutes per side. Cook until no pink shows.
8. Once chicken and sauce are finished, plate your chicken and spoon the sauce over the top. Sprinkle with a few freshly chopped herbs to garnish.