Creamy Chicken and Mushroom Skillet

Ingredients:

• 2 tablespoons of butter
• 1 lb. of white button or cremini mushrooms, sliced thick
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 4 chicken cutlets, about 1/2 inch thick (approximately 6 ounces each)
• 1/2 cup of chicken broth
• 1 1/2 cups of heavy cream
• 2 teaspoons of Worcestershire Sauce
• 1/2 teaspoon of marjoram (or oregano)
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of freshly ground black pepper
• 1/2 tablespoon of fresh thyme leaves
• 1 teaspoon of fresh rosemary, snipped

Instructions:

1. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook until golden brown.
2. Reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic.
3. Heat the olive oil in the skillet over medium heat. Add the chicken cutlets and cook until brown on both sides and cooked through. Plate the chicken.
4. Add the chicken broth to the skillet, stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes, then add the heavy cream, Worcestershire Sauce, marjoram, onion powder, and black pepper. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
5. Add the cooked mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and snipped rosemary before serving.