Savory Chicken with Creamy Garlic Mushroom Sauce

Heat a large skillet over medium heat and add the olive oil.

Season the chicken breasts with salt and black pepper, and place them in the heated skillet. Cook for 5-7 minutes on each side, or until juices run clear. Remove chicken from the skillet, set aside on a plate, and cover loosely with aluminum foil to keep warm.

In the same skillet, add the unsalted butter, sliced baby portobello mushrooms, and thinly sliced onion. Cook for 5-7 minutes, stirring occasionally, until the mushrooms and onions are browned.

Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.

Stir in the all-purpose flour, coating the vegetables evenly. Then, gradually pour in the low-sodium chicken broth and heavy cream, stirring continuously. Add the chopped fresh rosemary.

Bring the sauce to a gentle simmer, allowing it to thicken. Return the chicken breasts to the skillet and cook for an additional 2-3 minutes, just to reheat. Serve the chicken and creamy garlic mushroom sauce over hot cooked rice or mashed potatoes.