fresh sprigs of thyme or diced fresh parsley leavesfor serving
Instructions
Preheat a large skillet over medium heat. Add the olive oil, and add the chicken. Season the top of the chicken with salt, pepper, and garlic powder and cook for 5 minutes, or until golden brown.
Flip the chicken, season with salt, pepper, and garlic powder on the other side. Cook for another 3 minutes, or until the chicken is golden brown on both sides. Remove chicken onto a plate and set aside. It's OK if the chicken is not cooked through yet.
Add the chopped onion to the same pan and stir fry over medium heat for 2 minutes, or until the onion starts to soften. Add the mushrooms and minced garlic, stir well, and cook for 5 minutes, or until the mushrooms start to sweat. Stir to prevent burning.
While the mushrooms are cooking, whisk together ¾ cup chicken broth and flour in a medium bowl until no lumps remain.
Add the chicken broth mixture, ¼ cup half and half, and thyme to the skillet. Stir well. Add more half and half if you want a creamier sauce, and/or more chicken broth if you want a thinner sauce.
Add back the chicken and any juices from the plate. Bring sauce to a simmer and cook, stirring gently, for 2-3 minutes or until the chicken is cooked through to 165F and the sauce starts to thicken. Serve warm, garnishing with fresh herbs and spooning the sauce over your side dish.
Notes
For a creamier and thicker sauce, you can use heavy cream instead of half and half. Nutrition facts are estimate assuming 1 piece of chicken per person with the sauce evenly divide between 4 servings, but will depend on the actual ingredients use.