Chicken with Smoky Mushroom Cream Sauce

By carvalhohm

Ingredients

• 4 T olive oil, divided
• 1 T cider vinegar
• 6 cloves garlic, minced
• 1 t smoked paprika
• Salt and ground black pepper
• 11/2 lb boneless, skinless chicken breasts
• 1 lb sliced button mushrooms
• 1/2 c white wine
• 1/2 c heavy cream
• 1 T chopped fresh thyme
• 1 scallion, finely sliced
• Bread, noodles or rice, for serving

Details

Adapted from community.qvc.com

Preparation

Step 1

In a large bowl, combine 2 tablespoons of the olive oil, the vinegar, garlic, paprika, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well, then set aside.
One at a time lay each chicken breast on the cutting surface and slice across the center horizontally to create 2 thin halves.

Add the chicken to the bowl, turn to coat, cover and set aside for 20 minutes.
When ready to cook, in a large sauté pan over medium-high, heat the remaining 2 tablespoons of olive oil.

Add the mushrooms and sauté until browned, about 8 minutes.

Add the chicken and any marinade in the bowl to the pan. Brown the chicken on both sides, about 4 minutes per side. Add the wine and gently shake the pan to help deglaze it.

Reduce heat to low, then add the cream and the thyme.
Stir to combine with the mushrooms. Bring to a simmer and cook for 1 minute.
Serve chicken and mushroom sauce over noodles, rice or bread.