🍽 Thai Cashew Chicken 👨🏻‍🍳 Chris Collins 📝 Recipe In The Comments

Here is the Recipe 💗

High in protein and full of veggies. The best healthy choice when you crave Thai food😍✨️✨️

Looks delicious 🤤

Experience a feed with no interruptions.

I don’t see any recipe

Looks delicious

Birria Ramen… idc how hot it is outside

🍽 Marry Me Chicken 👨🏻‍🍳 Darren Cooper | Cooking With Mr. Cooper 📝 Recipe Link In The Comments

Lemon Possets are so yummy and so easy to make 🎥 alessandrabrontsema | IG

Skillet Chicken in Mushroom Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 2 tablespoons olive oil 1 tablespoon butter 1 small onion, finely chopped 3 cloves garlic, minced 200g (7 oz) mushrooms, sliced 1 cup chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning Fresh parsley, chopped (for garnish) Directions: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the butter and chopped onion. Cook until the onion is softened, about 5 minutes. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender and browned. Pour in the chicken broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Bring to a simmer. Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce is thickened and creamy, about 5-7 minutes. Stir in the Italian seasoning. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes until everything is heated through. Serve the chicken hot, garnished with fresh chopped parsley.