Chicken Breasts With Creamy Mushroom Sauce

• butter↗3 tablespoons
• boneless skinless chicken breasts↗4
• seasoning salt↗2 teaspoons
• black pepper↗
• hot cooked linguine or cooked fettuccine
• grated parmesan cheese
• SAUCE
• sliced fresh button mushroom1 cup
• finely chopped shallot1⁄4 cup
• minced fresh garlic1 tablespoon

  (or to taste)

• dry white wine↗1⁄4 cup
• canned chicken broth↗1 cup
• flour↗2 tablespoons
• dried thyme↗1⁄2 teaspoon
• small bay leaf↗1
• tablespoons whipping cream↗3
• salt and pepper

Step-by-step instructions

1. 1

   Season the chicken breasts with seasoned salt and pepper.

2. 2

   Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.

3. 3

   Remove to a serving platter; tent loosley with foil to keep warm.

4. 4

   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.

5. 5

   Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.

6. 6

   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.

7. 7

   Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .

8. 8

   Remove the bay leaf, then season the sauce to taste with salt and pepper.

9. 9

   Serve the sauce over the chicken along with the cooked pasta.

10. 10

    Pass the Parmesan cheese to sprinkle on top of plate.