Instructions

1. Seasoning the Chicken

   Season the chicken fillets on both sides with half a teaspoon of salt and a quarter teaspoon of black pepper.
2. Searing the Chicken

   Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-high heat, then sear the chicken pieces for 4 to 5 minutes per side until golden brown and cooked through, then remove them and set aside on a plate. · 10 min
3. Sautéing the Onion and Garlic

   In the same skillet, add the remaining oil and butter, then add the chopped onion and stir for 2 minutes until softened, then add the minced garlic and stir for 30 seconds until fragrant. · 3 min
4. Cooking the Mushrooms

   Add the sliced mushrooms to the skillet and stir over medium heat for 5 minutes until they change color, release their juices, and begin to brown. · 5 min
5. Preparing the Sauce

   Pour in the chicken broth and cooking cream, add the dried thyme along with the remaining salt and black pepper, and stir well until combined, the mixture comes to a gentle simmer, and the sauce thickens. · 4 min
6. Assembling and Serving

   Return the seared chicken pieces and their juices to the skillet, let them simmer on low heat with the sauce for 3 minutes to absorb the flavors, then garnish with chopped parsley and serve warm. · 3 min

Nutrition / serving

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