Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 8 oz baby bella mushrooms (sliced)
  • 2 tsp kosher salt (divided)
  • 2 tsp black pepper (divided)
  • 1 tsp + 1 tbsp dried thyme (divided)
  • 1 tsp + 1 tbsp dried oregano (divided)
  • 2 cloves garlic (minced)
  • 2 tbsp cornstarch
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 2 chicken breasts (sliced in half through the middle)
  • ¼ cup fresh basil (chopped)
  • ½ cup breadcrumbs
  • 4 tbsp grated parmesan (divided)
  • 2 tbsp olive oil

Instruction

  • Preheat the oven to 400°F.
  • Add the butter to a large skillet over medium-high heat, once melted, add the baby bella mushrooms, 1 tsp salt, 1 tsp pepper, 1 tsp thyme and 1 tsp oregano, cook 5-6 minutes.
  • Add the garlic, cook 1 minute.
  • Sprinkle the cornstarch over the top and add the chicken broth, simmer 1-2 minutes.
  • Reduce the heat to medium-low and add the half-and-half, simmer 6-8 minutes, then set aside.
  • Combine the remaining 1 tbsp oregano, 1 tbsp thyme, 1 tsp salt and 1 tsp black pepper with the fresh basil, breadcrumbs and 2 tbsp parmesan in a shallow bowl or rimmed plate.
  • Drag the chicken breasts through the breadcrumb mixture.
  • Heat the olive oil in a large oven-safe skillet over medium high heat.
  • Add the chicken to the skillet and brown on each side for 2-3 minutes.
  • Cover with the creamy mushroom sauce.
  • Sprinkle the remaining 2 tbsp parmesan cheese on top and place in the oven for 15-20 minutes.
  • Remove from the oven and serve immediately with cooked pasta, steamed vegetables or your favorite side.