Mushroom-Thyme Chicken
Long-Grain and Wild Rice
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp salt, divided
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 2 (8-oz) pkg sliced mushrooms
- ¾ cup chicken broth
- ¾ cup heavy cream
- 2 tsp dried thyme (or use fresh or dried rosemary)
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken, in batches if necessary, in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove chicken from skillet.
- Cook mushrooms in 1 Tbsp hot oil in same skillet over medium-high heat 8 to 10 minutes or until browned. Stir in broth, cream, thyme, and ½ tsp salt. Cook 3 to 5 minutes or until sauce is thickened. Serve with chicken.
Side Dish Ingredients
- 2 (8.8-oz) pouches long-grain and wild rice
Side Dish Instructions
- Cook rice according to package directions in microwave.
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