Ingredients
6 boneless skinless chicken breast halves4 tablespoons olive oil, divided1 cup sliced fresh mushrooms3/4 cup minced chives2 tablespoons all-purpose flour1/4 cup chicken broth2 cups half-and-half creamPinch ground nutmegSalt and pepper to tasteHot cooked rice
Preparation
In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.
