Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter (30 g)
  • 1 large onion, thinly sliced (approx. 150g)
  • 8 oz/225g cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (30g)
  • 1 1/2 cups chicken broth (355 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup dry sherry (60 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/4 cup chopped fresh parsley (15g)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add butter to the skillet. Once melted, add sliced onion and cook until softened and translucent, about 5 minutes. Add sliced mushrooms and cook until browned and softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle flour over the mushroom and onion mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
  5. Bring the gravy to a simmer. Stir in heavy cream, sherry (if using), and thyme. Reduce heat and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
  6. Return the seared chicken breasts to the skillet. Spoon gravy over the chicken, ensuring it's well coated. Simmer for another 2-3 minutes to heat the chicken through.
  7. Sprinkle chopped fresh parsley over the smothered chicken breasts. Serve immediately.