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Pan Roasted Chicken in Parmesan Mushroom Sauce

by Cindy Rippe

This is a wonderful recipe- pan fried chicken breasts covered in a rich, creamy mushroom sauce. My husband LOVES this recipe!

Pan Roasted Chicken In Parmesan Mushroom Sauce


4 boneless, skinless chicken breasts

2 cups sliced mushrooms

1/2 can of chicken broth

1/2 heavy cream or half and half

1 teaspoon dried thyme

2 tablespoons olive oil

2 tablespoons butter

1/2 cup shredded Parmesan cheese

1/2 cup all purpose flour

1 teaspoon salt

1 teaspoon Hungarian paprika ( or regular)

1/2 fresh ground pepper

salt and pepper to taste

Pound the chicken breasts between 2 sheets of waxed paper or plastic wrap until it's about 1/4 inch thick. Heat butter, along with 1 tablespoon of the olive oil in a large skillet over medium heat.

Place flour, salt, Hungarian paprika and pepper on a plate and combine. Dredge chicken in flour mixture. Add to hot skillet. Cook until chicken is golden brown on each side. (about 5 minutes per side) Remove from pan. Let drain on a paper towel lined platter.

Add remaining olive oil to the pan. Add mushrooms. Cook until tender. Slowly add cream, stirring constantly. Stir in chicken broth. Add thyme and Parmesan cheese, stirring until it melts. Place chicken back into the pan, cover and reduce heat. Let simmer about 10 minutes, turning chicken half way through. Add salt and pepper to taste and serve!