Ingredients
4
4 servings
- •0.25 cup butter
- •4 skinless, boneless chicken breast halves
- •seasoned salt to taste
- •1 (8 ounce) package sliced fresh mushrooms
- •2 cups heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
- Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
- Transfer chicken breasts to a 9x12-inch baking dish.
- Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
- Pour mushrooms and pan drippings over chicken breasts.
- Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
- Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.
Nutritional Facts
Per 4 servings
- Calories: 655
- Carbohydrate: 5g
- Fat: 59g
- Fiber: 1g
- Protein: 29g
- Sugar: 1g
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