Chicken with Cream Sauce
Heat olive oil in a large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
Stir in cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in reduced-sodium chicken broth. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.
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Last updated: October 27th, 2020
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