For the Chicken

• 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon oregano or Italian seasoning

• Salt and pepper to taste

• 2 tbsp unsalted butter

• 1 tablespoon olive oil

• 8 oz baby Bella mushrooms

• 1/4 cup onion minced

• 3-4 cloves garlic minced

• 1 1/2 cups heavy cream (or light cream, or half & half)

• 1/4 cup freshly grated parmesan cheese

• 2 tablespoons fresh herb of choice optional

• Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.

• Heat butter and oil in over medium-high heat in a large heavy-duty pan or cast iron skillet. Add chicken breasts to the pan and cook for 5-6 minutes per side. Remove chicken from pan and set aside.

• To the same pan, add the mushrooms and onion to the pan and sauté for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; sauté for 1 minute or until fragrant.

• Reduce heat to low and add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.

• Return the chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.

• Calories: 569kcal

• Carbs: 7g

• Protein: 30g

• Fat: 47g