Recipe Corner



Creamy Parmesan Chicken and Mushrooms

4 boneless skinless chicken breasts
pounded to even thickness
3 Tbsp. oil
Salt and pepper, to taste
½ tsp. garlic powder
1 tsp. Italian seasoning
2/3 cup thinly sliced mushrooms
3 Tbsp. butter
2 tsp. minced garlic
2 Tbsp. flour
1 cup chicken broth
1 cup heavy cream
2/3 cup grated parmesan cheese, plus
additional for topping

In a bowl combine chicken, oil, salt, pepper, garlic powder, and Italian seasoning and toss. In a cast iron skillet over medium heat, brown the chicken on both sides for 4 minutes. Transfer to a plate and cover to keep warm. Add butter, garlic, and mushrooms to the pan and cook until mushrooms are tender. Sprinkle flour into the pan and stir to combine. Whisk in chicken broth and heavy cream. Stir in parmesan cheese. Return chicken to pan and spoon sauce over it. Cover and bake at 375 degrees for 15 to 20 minutes. To serve, spoon more sauce over the chicken and sprinkle with cracked black pepper and grated parmesan cheese.

This is one of my favorite chicken recipes! You can’t go wrong when there is chicken, mushrooms, and cheese involved.

-Jenna Wood