INGREDIENTS
2
boneless chicken breasts (cut in half horizontally)
3 tbsp
olive oil
salt and pepper
3 tbsp
butter
2 cups
sliced baby portobello mushrooms
1
small onion (sliced)
3 cloves
garlic (minced)
3 tbsp
flour
1 1/2 cups
chicken broth
1/2 cup
heavy cream (half and half or whole milk)
1 tsp
minced fresh rosemary