Chicken Breasts With Creamy Mushroom Sauce - cooking recipe

Ingredients

3 tablespoons butter
4 boneless skinless chicken breasts
2 teaspoons seasoning salt
black pepper
hot cooked linguine or cooked fettuccine
grated parmesan cheese
SAUCE
1 cup sliced fresh button mushroom
1/4 cup finely chopped shallot
1 tablespoon minced fresh garlic (or to taste)
1/4 cup dry white wine
1 cup canned chicken broth
2 tablespoons flour
1/2 teaspoon dried thyme
1 small bay leaf
3 tablespoons whipping cream
salt and pepper

Preparation

Season the chicken breasts with seasoned salt and pepper.
Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
Remove to a serving platter; tent loosley with foil to keep warm.
For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
Remove the bay leaf, then season the sauce to taste with salt and pepper.
Serve the sauce over the chicken along with the cooked pasta.
Pass the Parmesan cheese to sprinkle on top of plate.