chicken-garlic-mushrooms-sundried-tomato-cream-sauce

• 1 T. Butter
• 1 small container sliced mushrooms
• 5 chopped garlic cloves
• 1 T. olive oil
• 1 T. butter
• 2 lbs chicken breast (salt and peppered and a dash paprika)
• 1 cup sundried tomatoes (reconstituted in microwave with ¼ cup liquid)
• ½ cup heavy cream
• 1 cup chicken broth
• ⅓ cup parmesan cheese
• ¼ cup shredded mozzarella cheese
• fresh parsley, chopped for garnish
• 8 ounces cooked pappardelle.

How to Make It

Melt butter in skillet and fry garlic and mushrooms till mushrooms are brown. Remove to plate.

Add oil and butter.

Add chicken and pan fry golden on each side.

Remove to plate.

Add broth and cream and parmesan,

Return mushrooms to pan and add the sundried tomatoes.

Simmer 5 mins till thick,

Add salt/pepper to taste.

Return chicken and let simmer to cook through.

Add cooked pappardelle.

Add cheese and parsley.

Cover with foil to melt.