• Cooking Time: - 20 mins
• Servings: 4
• Preparation Time: - 10 mins
• 2 tbsp butter
• 1 lb chicken breasts boneless and skinless cut in half lengthwise
• salt and pepper to taste
• 1 medium onion chopped
• 3 cloves garlic minced
• 12 oz white mushrooms sliced, 340 g
• 1 tbsp all-purpose flour
• 1/4 cup white wine
• 1 1/2 cups half and half
• parsley for garnish

1. Add the butter to a large skillet and melt over medium high heat.
2. Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.
4. Garnish with parsley and serve hot.

This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread. Half-and-half, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.