Ingredients:
3 skinless and boneless chicken breasts.
2 crushed garlic cloves.
One medium-sized onion, finely chopped.
4 tablespoons (50 g) of unsalted butter.
⅓ cup (80 ml) water or chicken broth.
2 cups (500 ml) liquid cooking cream.
1 cup (200 g) mushrooms, sliced
1 tablespoon (12.5 g) fresh rosemary
1 tablespoon (12.5 g) fresh thyme
Preparation:
Melt two tablespoons of butter in a large skillet over medium heat, then add onions, garlic, rosemary, thyme and mushrooms, and stir well for seven minutes, until the mushrooms are golden in color. Remove the vegetables from the pan, then melt the rest of the butter in the same pan, then add the chicken and saute for eight to ten minutes on each side. Add the broth, bring to a boil, then add the mushroom mixture, and let it boil for five minutes. Add the cream, and bring the mixture to a boil, then stir over a low heat for five minutes. Put the chicken breasts with mushrooms in the serving dish, and decorate them with rosemary and thyme.