πͺπ’π₯π πππππ‘π ππ‘ ππ¦π¦π¨π πͺππ§π ππππππ’π’π ππ π¬π’π¨ π¦ππ π§πππ¦ π£π’π¦π§ π£ππππ¦π π¦ππ¬ πππππππππ π§π’ π¦π§ππ¬ ππ‘ π§πππ¦ ππ₯π’π¨PCHICKEN AND MUSHROOMINGREDIENTS:2 tablespoons butter1 lb. white button or cremini mushrooms sliced thick2 cloves garlic minced1 tablespoon olive oil4 chicken cutlets about 1/2 inch thick (about 6 ounces each)Β½ cup chicken broth1 Β½ cups heavy cream2 teaspoons Worcestershire SauceΒ½ teaspoon marjoram (or oregano)Β½ teaspoon onion powderΒΌ teaspoon fresh ground black pepperΒ½ tablespoon fresh thyme leaves1 teaspoon fresh rosemary snippedINSTRUCTIONS:Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook until golden brown.Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.Enjoy
