Creamy Mushroom Chicken Serves: 4 Prep & Cook Time: 25–30 minutes Ingredients Chicken - 600–700 g boneless, skinless chicken breasts - Salt and black pepper, to taste - ¼ cup (30 g) all-purpose flour - 1 tbsp butter - 1 tbsp olive oil Creamy Mushroom Sauce - 2 tbsp butter - 300 g mushrooms, sliced - 2 garlic cloves, minced - ¼ cup dry white wine or chicken stock - ½ cup low-sodium chicken stock - 1 cup heavy cream - ½ cup freshly grated Parmesan - 2 tbsp fresh parsley, chopped Method 1. Slice the chicken breasts horizontally into 4 thin cutlets. Season with salt and pepper, then lightly coat with flour. 2. Heat butter and olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden and cooked through. Remove and set aside. 3. Add the remaining butter to the skillet. Cook the mushrooms for 4–5 minutes until browned. Add garlic and cook for 1 minute. 4. Pour in the wine or stock, scraping up the browned bits. Simmer until slightly reduced. 5. Add the chicken stock and cream. Simmer for 2–3 minutes until the sauce begins to thicken. 6. Stir in Parmesan and season with salt and pepper. 7. Return the chicken to the skillet and simmer gently for 30–60 seconds, coating it with the sauce. 8. Garnish with fresh parsley and serve hot. Serving Suggestions: Mashed potatoes, rice, pasta, crusty bread, or steamed vegetables. #MariamFoodLab