Ingredients
- 1 tablespoon olive oil
- ½ cup red onion, sliced
- 2 cups cremini (or button) mushrooms, sliced
- ¾ cups beef broth
- ¼ cup heavy cream
- 1/2 cup pimento stuffed Spanish olives, sliced
- 2 tablespoons fresh thyme, chopped
- 1lb boneless, skinless chicken breast, sliced
- ¼ cup beef broth
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
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Chicken with Mushroom Olive Cream Sauce
Time: 15 minutes prep, 20 minutes cook
Servings: 4
Directions
- Heat olive oil in medium saucepan over medium heat. Add onions, cook and stir for a few minutes then add mushrooms. Cook until mushrooms start to sweat. Add broth, cream, olives and thyme.
- Bring to a boil then add chicken in one even layer. Cover and cook for 3-4 minutes then turn chicken pieces over and cook for about 2-3 minutes or until done. (Check thickest piece).
- Remove chicken from the pan and set on a plate. In a small bowl whisk together the ¼ cup beef broth and flour until smooth. Pour into the pan with the sauce and stir until combined. Bring to a boil, cook and stir for about 2 minutes.
- Serve chicken over rice or pasta, spoon sauce over chicken.
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Summary
The mushrooms and olives make this sauce full flavored and quite rich. This goes great over rice or pasta.
