Skillet Chicken and Mushroom Wine Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon  butter
• 8 ounces  mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper on both sides.
   • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Cook the Mushrooms:
   • In the same skillet, add the butter. Once melted, add the sliced mushrooms and cook until they are browned and softened, about 5-6 minutes.
   • Add the chopped onion and cook for another 3-4 minutes until the onion is translucent.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Make the Sauce:
   • • Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 3-4 minutes to reduce slightly.
   • Add the chicken broth and dried thyme. Bring the mixture to a simmer and let it cook for another 5-6 minutes.
4. Finish the Sauce:
   • Stir in the heavy cream and let the sauce simmer for an additional 2-3 minutes, or until it thickens to your desired consistency.
   • Return the chicken breasts to the skillet, spooning some of the sauce over them. Let them heat through for about 2-3 minutes.
5. Serve:
   • Garnish with fresh parsley and serve the chicken with the mushroom wine sauce. This dish pairs well with rice, mashed potatoes, or a side of vegetables.