Chicken with Garlic Mushroom Sauce
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 pound mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 ripe avocado, peeled, pitted, and sliced
1 cucumber, thinly sliced
Directions:
Season the chicken breasts with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden brown and the garlic is fragrant, about 5 minutes.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and fresh thyme leaves. Bring the mixture to a simmer and cook until the sauce thickens, about 8-10 minutes.
Return the chicken to the skillet and spoon the sauce over the chicken. Cook for an additional 3-4 minutes to reheat the chicken.
Serve the chicken topped with garlic mushroom sauce, accompanied by sliced avocado and cucumber on the side.
