Pan-Seared Chicken with Rich Mushroom Cream Sauce

Pat chicken breasts dry with paper towels. Season generously with salt and black pepper.

Heat olive oil and half of the butter in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside, tented with foil.

Reduce heat to medium. Add the remaining butter to the skillet. Add diced shallot and cook for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and brown nicely.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until mostly evaporated.

Stir in the chicken broth and bring to a gentle simmer. Cook for 3-5 minutes, allowing the sauce to reduce slightly.

Reduce heat to low and stir in the heavy cream. Simmer gently for 3-5 minutes, or until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Return the cooked chicken breasts to the skillet, spooning the mushroom cream sauce over them to coat. Garnish with fresh chopped parsley before serving.