Ingredients
4 boneless, skinless chicken breasts
1 cup dry red wine
1/2 cup chicken broth
1/4 cup heavy cream
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 tbsp olive oil
2 tbsp butter
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Season the chicken breasts with salt and black pepper on both sides.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook until softened, about 3-4 minutes.
5. Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are tender, about 5 minutes.
6. Pour in the dry red wine and chicken broth. Add the dried thyme and bay leaf. Stir to combine.
7. Return the chicken breasts to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through.
8. Remove the bay leaf from the skillet. Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce is slightly thickened.
9. Adjust seasoning with salt and black pepper.
10. Garnish with chopped fresh parsley and serve.