Garlic Sauteed Chicken
- 1 pkg boneless, skinless chicken breasts
- salt and pepper
- 3 tbs unsalted butter
- 1 tbs olive oil
- 1/2 lb mushrooms, sliced
- 1 can new potatoes, sliced
- 1 tsp fresh rosemary, chopped or 1/2 tsp dried
- 3 cloves garlic, minced
- 1/4 cup chicken stock
- 2 tbs whipping cream
- fresh parsley, chopped
Cooking time 60mins
Adapted from seriouseats.com
Preheat oven to 325 degrees.
Season chicken with salt and pepper.
Heat butter with olive oil in a large skillet over medium heat. Saute chicken until golden, about 10 minutes per side.
Transfer chicken to a baking dish and sprinkle with rosemary.
Add potatoes to skillet until lightly browned, about 5 minutes. Remove from skillet and arrange around chicken.
Add mushrooms to skillet and saute until golden. Remove from skillet and spoon over chicken.
Add garlic to skillet with stock and cream. Bring to a boil, then cook over high heat for 3 minutes, scraping sides and bottom of skillet. Season to taste with salt and pepper. Pour over chicken.
Bake 25 to 30 minutes.