Fried Chicken with a Mushroom Cream Sauce

• 4 whole Chicken Breasts, Trimmed
• Salt
• Ground Pepper
• 1/2 cups White Flour
• 1/2 cups Canola Oil
• 1/2 cups Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 2 cups Button Mushrooms, Sliced
• 1 cup Low Sodium Chicken Broth
• 3/4 cups Heavy Whipping Cream
• 2 Tablespoons Fresh Thyme

1. Begin with your chicken breasts, making sure any fat has been trimmed off.
2. Pat them dry, then salt and pepper both sides.
3. In a deep skillet, put in the canola oil and the extra virgin olive oil together.
4. Heat until a sprinkle of flour is enough to set off frying.
5. Dredge your chicken breasts in the flour thoroughly on both sides.
6. Place in the skillet.
7. Fry both breasts until both sides are golden brown.
8. Remove the chicken from the skillet and drain off most of the oil, leaving about two tablespoons.
9. Add the garlic and saute for a while, then add the mushrooms.
10. Let them cook down.
11. Add the chicken broth and let that simmer until it reduces a little.
12. Add the cream and stir.
13. Add the fresh thyme and allow to cook for another five minutes.
14. If your sauce needs thickening, take some of the sauce and add some of the flour used to dredge the chicken.
15. Stir and add to the sauce, stirring constantly to allow it to thicken.
16. Spoon the sauce over the chicken breasts.
17. Enjoy!

chicken breasts, salt, ground pepper, white flour, canola oil, olive oil, garlic, button mushrooms, chicken broth, cream, fresh thyme

Taken from tastykitchen.com/recipes/main-courses/fried-chicken-with-a-mushroom-cream-sauce/ (may not work)