Rosemary Chicken With Portabella Mushrooms - cooking recipe

Ingredients

3 large boneless skinless chicken breasts
4 tablespoons butter, divided
1 tablespoon olive oil
10 ounces baby portabella mushrooms
1 garlic clove, minced
1/2 cup rich chicken broth
1 teaspoon crushed rosemary
1 cup heavy cream
1 cup flour
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder

Preparation

Slice each chicken breast into 2 pieces, as if you were going to butterfly except cut through.
Mix flour, salt, pepper, garlic powder in plastic storage.
Pound chicken between two pieces of wax paper to equal pieces.
Slice each mushroom in half and set aside.
Heat 2 tablespoons of better and 1 tablesppon olive oil in large skillet over medium high heat.
Add about 3 breast pieces into the seasoned flour and shake to coat.
Place coated chicken pieces into skillet remove when browned and set aside.
Add 2 tablespoons of butter to skillet.
Add mushroom and garlic and saute for 5 minutes.
Add 1/2 cup broth and the rosemary and deglaze the skillet.
Add the browned chicken back to the skillet and reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from skillet.
Add the cream and heat through ove medium low heat until sauce is reduced by 25% about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to skillet and heat.
Spoon sauce over chicken and mushrooms to coat.