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  • Chicken with Mushroom Olive Cream Sauce

    2 votes
    Chicken with Mushroom Olive Cream Sauce
    Prep: 15 min Cook: 20 min Servings: 4
    by Mary Joseph
    24 recipes
    >
    The mushrooms and olives make this sauce full flavored and quite rich. This goes great over rice or pasta.

    Ingredients

    • 1 tablespoon olive oil
    • ½ cup red onion, sliced
    • 2 cups cremini (or button) mushrooms, sliced
    • ¾ cups beef broth
    • ¼ cup heavy cream
    • 1/2 cup pimento stuffed Spanish olives, sliced
    • 2 tablespoons fresh thyme, chopped
    • 1lb boneless, skinless chicken breast, sliced
    • ¼ cup beef broth
    • 2 tablespoons flour
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Directions

    1. Heat olive oil in medium saucepan over medium heat. Add onions, cook and stir for a few minutes then add mushrooms. Cook until mushrooms start to sweat. Add broth, cream, olives and thyme.
    2. Bring to a boil then add chicken in one even layer. Cover and cook for 3-4 minutes then turn chicken pieces over and cook for about 2-3 minutes or until done. (Check thickest piece).
    3. Remove chicken from the pan and set on a plate. In a small bowl whisk together the ¼ cup beef broth and flour until smooth. Pour into the pan with the sauce and stir until combined. Bring to a boil, cook and stir for about 2 minutes.
    4. Serve chicken over rice or pasta, spoon sauce over chicken.

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