Creamy Chicken Skillet
Thyme-Butter Mashed Cauliflower
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts, halved crosswise
- ½ tsp salt
- 2 Tbsp olive oil
- 3 Tbsp butter, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 small bell peppers (any color), sliced crosswise
- 3 Tbsp chopped fresh parsley
- 1½ cups heavy cream
- ½ cup freshly shredded Parmesan cheese
Instructions
- Sprinkle chicken with salt. Cook, in batches, in hot oil and 2 Tbsp butter in a large skillet over medium-high heat 3 to 4 minutes per side or until done; remove from skillet.
- Cook 1 Tbsp butter, mushrooms, and bell peppers over medium heat 5 minutes or until vegetables are tender. Stir in parsley.
- Add cream; bring to a boil, reduce heat to low, and simmer 10 minutes or until slightly thickened. Stir in cheese; add salt and pepper to taste. Return chicken to skillet, and cover with sauce to coat.
Side Dish Ingredients
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh thyme
- 1 clove garlic, minced
- 1 Tbsp butter
- 1 (20-oz) pkg frozen mashed cauliflower
Side Dish Instructions
- Combine oil, salt, pepper, thyme, garlic, and butter in a small microwave-safe bowl. Microwave 20 to 30 seconds or until butter is melted and thyme is fragrant.
- Cook cauliflower according to package directions. Stir in thyme butter.
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