A simple, delicious chicken recipe with heavy cream. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes.
Ingredients
- 0.25 cups butter
- 4 skinless , boneless chicken breast halves
- seasoned salt to taste
- 1 package sliced fresh mushrooms , 8 ounce
- 2 cups heavy cream
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
-
2
Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
-
3
Transfer chicken breasts to a 9x12-inch baking dish.
-
4
Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
-
5
Pour mushrooms and pan drippings over chicken breasts.
-
6
Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
-
7
Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.
Nutrition Facts
Per serving
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