Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 2 large chicken breasts cut into 1/4 inch thick cutlets
• 1/2 large onion chopped
• 4 garlic cloves diced
• 1/2 lb. Baby Bella mushrooms
• 4-6 basil leaves
• 1/4 tsp chopped thyme
• 1/2 cup flour
• 1 cup chicken stock
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1 tsp marjoram
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• Fresh parsley for garnish

Process:

1. Season the chicken breasts with some salt and pepper and set aside.
2. In a medium/ large bowl add in the flour and season with salt and pepper.
3. Coat the chicken in the flour.
4. In a skillet with high sides add in the unsalted butter and olive oil. Keeping the heat on medium/ high let the butter melt and incorporate with the oil.
5. Once melted add in the chicken and cook 2-3 minutes on each side. The chicken just needs to be browned on each side and not fully cooked through. It will finish cooking in the sauce later.
6. Once browned remove the chicken onto a clean plate.
7. Into the same skillet add in the onions and cook 2-3 minutes, stirring often, until onions have softened.
8. Add in the garlic and cook until fragrant, about 60 seconds.
9. Add in the mushrooms and cook until softened and cooked through.
10. Add in the chicken stock and mix well to remove the bits on the bottom of the pan. Simmer for 2-3 minutes.
11. Add in the heavy cream and mix well to combine.
12. Season with Italian seasoning, marjoram and slat and pepper if needed. Mix well and let simmer for 2-3 minutes.
13. Add the chicken back into the sauce and simmer for 15-20 minutes or until the chicken is fully cooked through.
14. Add in the grated parmesan cheese and mix well.
15. Remove from heat and top with fresh parsley.
16. Plate and ENJOY with some mashed potatoes, rice, pasta or on it’s own.