Creamy Mushroom Chicken with Crispy Onions

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  Mushrooms, Cremini(227g)
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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 pinch salt ($0.02)
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  1 pinch pepper ($0.02)
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  Butter(30g)
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  Garlic(240g)
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  Low Sodium Chicken Broth(120g)
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  Cream, Heavy Whipping(120g)
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  Onions, French Fried, Canned(60g)
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  Parsley, Fresh(15g)

Instructions

1. 1Rinse and slice the cremini mushrooms into ¼-inch thick pieces. Pat the chicken breasts dry with paper towels, then place between plastic wrap and pound with a mallet to an even ¾-inch thickness. Cut each breast in half and season with salt and pepper.
2. 2Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the chicken and cook 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and cover with foil.
3. 3Add the remaining 1 tablespoon of butter to the skillet over medium-high heat. Add the sliced mushrooms and sauté 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and the pan begins to dry out again.
4. 4Stir in the minced garlic and cook 1 minute over medium heat until fragrant.
5. 5Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to dissolve the browned bits. Stir in the heavy cream and bring to a gentle simmer over medium heat.
6. 6Return the chicken to the skillet, nestling it into the sauce. Simmer 5–7 minutes over medium heat until the sauce thickens slightly and coats the back of a spoon.
7. 7Divide the chicken and mushroom cream sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate.
8. 8Top each portion with the crispy fried onions and fresh parsley just before serving.