Creamy White Wine Chicken with Mushrooms and Broccoli

Tender chicken breasts cooked in a creamy white wine and milk sauce with sautéed mushrooms and steamed broccoli, creating a comforting and flavorful meal.

Steps

1. Season the chicken breast with salt, pepper, and dried thyme. 2. Heat olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes on each side until golden and cooked through. Remove chicken and set aside. 3. In the same skillet, add butter and minced garlic; sauté until fragrant. 4. Add sliced mushrooms and cook until they soften, about 5 minutes. 5. Pour in white wine and let it reduce by half. 6. Stir in milk and simmer for 3-4 minutes until the sauce thickens slightly. 7. Return chicken to the skillet and coat with the sauce; cook for another 2 minutes. 8. Meanwhile, steam broccoli until tender but still crisp, about 4-5 minutes. 9. Serve the chicken topped with mushroom sauce alongside the steamed broccoli.

1 chicken breast (about 150g) 1/2 cup white mushrooms, sliced 1/4 cup white wine 1/3 cup milk 1 cup broccoli florets 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste 1 tsp butter 1/2 tsp dried thyme