Creamy Mushroom Chicken with Crispy Onions

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  8 oz Mushrooms, Cremini
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  1.3 lbs Chicken Breast, Boneless Skinless

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

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  1 1 pinch salt ($0.02)
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  1 1 pinch pepper ($0.02)
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  2 tbsp Butter
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  4 Garlic(12g)
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  0.5 cup Low Sodium Chicken Broth
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  0.5 cup Cream, Heavy Whipping
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  0.3 cup Onions, French Fried, Canned
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  1 tbsp Parsley, Fresh

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 the 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 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. Simmer 5–7 minutes until the sauce thickens slightly and coats the back of a spoon.
6. 6Return the chicken to the skillet, nestling it into the sauce, and stir to combine.
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.