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Rosemary Chicken with Portabella Mushrooms

Judith Hannemann
  • 40 minutes
  • Serves 4

INGREDIENTS

3

large boneless skinless chicken breasts

4 tbsp

butter, divided

1 tbsp

olive oil

10 oz

package baby portabella mushrooms

1 clove

garlic, minced

1/2 cup

rich chicken stock

1 tsp

crushed rosemary (or 1 large bruised sprig fresh)

1 cup

heavy cream

Seasoned Flour:

1 cup

flour

2 tsp

salt

1 tsp

pepper

2 tsp

garlic powder