Chicken and Mushroom Cream Sauce

Butter, unsalted, 3 tbsp (remove)
White Wine, 8 fl oz (remove)
Mushrooms, canned, 1 cup (remove)
Heavy Whipping Cream, .67 cup, fluid (yields 2 cups whipped) (remove)
Thyme, ground, 1 tbsp (remove)
Chicken Breast, no skin, 2 breasts, bone and skin removed (remove)
Green Giant French Cut Green Beans, 3 serving (remove)

Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
Pour Sauce over Chicken
Serve with French Cut Green Beans or Noodles for non low-carb eaters

Serving Size: makes 2

Number of Servings: 1

Recipe submitted by SparkPeople user FROSTED_TEARS.