Step by step

Method

5 steps

1. 1

   Slice the mushrooms. Pound the chicken breasts to about ¾ inch thick, cut each in half, and season both sides with salt and pepper.

2. 2

   Melt 1 tablespoon butter in a large skillet over medium heat. Cook the chicken about 5 minutes per side, until golden and 165°F in the center. Move it to a plate and cover to keep it warm.

3. 3

   Add the remaining butter and mushrooms. Cook 6–8 minutes, stirring until the mushrooms release their liquid and the pan dries again. Add the garlic and cook 1 minute, until it smells sweet.

4. 4

   Pour in the broth and scrape up the browned bits. Stir in the cream and simmer 4–5 minutes, until the sauce reduces slightly. Return the chicken and spoon the sauce over each piece for 2 minutes.

5. 5

   Scatter the crispy onions and parsley over the chicken at the table so the onions keep their crunch.