Chicken with Mushroom Olive Cream Sauce Recipe

• 1 tablespoon olive oil
• A 1/2 cup red onion, sliced
• 2 cups cremini (or button) mushrooms, sliced
• A 3/4 cups beef broth
• A 1/4 cup heavy cream
• 1/2 cup pimento stuffed Spanish olives, sliced
• 2 tablespoons fresh thyme, chopped
• 1lb boneless, skinless chicken breast, sliced
• A 1/4 cup beef broth
• 2 tablespoons flour
• A 1/2 teaspoon salt
• A 1/4 teaspoon pepper

1. Heat olive oil in medium saucepan over medium heat.
2. Add onions, cook and stir for a few minutes then add mushrooms.
3. Cook until mushrooms start to sweat.
4. Add broth, cream, olives and thyme.
5. Bring to a boil then add chicken in one even layer.
6. Cover and cook for 3-4 minutes then turn chicken pieces over and cook for about 2-3 minutes or until done.
7. (Check thickest piece).
8. Remove chicken from the pan and set on a plate.
9. In a small bowl whisk together the A 1/4 cup beef broth and flour until smooth.
10. Pour into the pan with the sauce and stir until combined.
11. Bring to a boil, cook and stir for about 2 minutes.
12. Serve chicken over rice or pasta, spoon sauce over chicken.

olive oil, red onion, cremini, beef broth, heavy cream, pimento stuffed spanish olives, fresh thyme, chicken, beef broth, flour, salt, pepper

Taken from cookeatshare.com/recipes/chicken-with-mushroom-olive-cream-sauce-9710 (may not work)