Ingredients:
2 Tbl Olive Oil
4 Boneless, Skinless Chicken Breasts
1/2 tsp Salt
1/2 tsp Freshly Ground Pepper
2 Tbl Butter
1 Tbl Fresh Thyme Leaves
1 Cup Sliced Flat Mushrooms (you can substitute for whatever mushrooms you can get your hands on)
1/2 Cup Sherry (white wine or chicken stock)
2 Tbl Fresh Parsley to garnish (if you remember to use it!)
Directions:
Preheat your oven to 180C.
Heat oil in your pan.
Lightly sprinkle both sides of the chicken breasts with salt and pepper, keeping a little to season the sauce later.
Add the chicken breasts to the pan and sear on both sides until the chicken is almost done.
Remove chicken from the pan and place in a baking dish.
Melt the butter in the same pan, add the mushrooms, thyme, and a pinch of salt and pepper.
Sauté until the mushrooms are tender, then add the Sherry and simmer for 3 minutes until the sauce reduces to about half.
Pour the mushroom sauce over the chicken breasts and place in the oven until the chicken is cooked through.
When the chicken is done, remove from the oven and serve smothered in the mushrooms and sauce.
Garnish with parsley if using.
I served mine with Lemon Parsley Couscous, snow peas and carrots and it was Devine!
This recipe is an adaptation of a recipe found at http://barefeetinthekitchen.blogspot.com.au/2013/03/chicken-with-mushrooms-recipe.html
Notes: This one is probably more for the adults and teenagers in the family, so I just cooked some extra chicken breasts in the pan for the kids before making the sauce and served them up with vegetables.