I know we are heading into turkey season, but this month I have another fantastic chicken dish that will warm you up and dazzle your tastebuds on these cold fall nights. You can serve this over pasta or zucchini noodles or with mashed potatoes to soak up the sauce. Either way it’s a winner.
1 ½ lbs. chicken breasts, cut into tenders
3 Tablespoons unsalted butter
1 shallot, diced
3 cloves garlic, minced
6 oz. fresh mushrooms (your choice), sliced
¼ tsp dried thyme
1 ½ cup cream (will be thicker and richer with heavy cream; I made with light cream and it was still delicious.)
½ cup chicken stock
1 cup grated parmesan
10 oz. roasted red peppers, chopped
fresh Italian parsley, chopped
salt and pepper, to taste
Sprinkle chicken with some salt and pepper. Heat butter in large skillet over medium-high. Once butter is melted, add chicken and sear, browning both sides. Remove from pan and set aside. (Chicken might not be cooked all the way through at this point, but not to worry)
Deglaze pan with chicken stock, scrape off bits stuck on pan and mix in.
Add shallot, garlic, mushrooms, thyme and a little salt and pepper. Sauté until veggies are soft.
Add the cream and parmesan to the pan, mix until cheese is just melted, stir in the peppers.
Add the chicken back into the pan. Reduce heat to low, cover and simmer for about 10 minutes, stirring occasionally. If sauce is too thick you can thin with a little extra chicken stock. Top with fresh parsley before serving.