This easy chicken recipe is rich in flavor making it perfect for any dinner or entertaining guests. The chicken timing is geared to larger chicken breasts to ensure they will cook without drying out. If using smaller chicken breasts reduce both the on heat cooking time and the resting time.
Salt and pepper the chicken breasts. Melt 2 tablespoons of the butter in a large heavy skillet (with lid) over medium-high heat. Place the chicken breasts in the pan and cooke 4 minutes; flip and cook an additional 4 minutes.
Turn off the heat and place the lid on the skillet allowing chicken to continue to cook off heat for 10 minutes. Remove chicken from the skillet and place on a plate (note: it will continue to cook as it rests).
Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and saute to combine with the butter and pick up loose bits from the chicken; 1-2 minutes. Add the mushrooms and stir to combine. Continue cooking, stirring periodically for 15 minutes.
Add the chicken stock, vinegar, thyme and red pepper flakes. Increase the heat to medium-high, stirring often and allow to simmer to slightly thicken; 2-3 minutes.
Lower the heat to low, stir in the cream. Add the chicken back to the skillet and spoon the sauce over the chicken and allow to warm in the sauce for a few minutes. Serve hot.
* to clean the mushrooms use a mushroom brush or damp paper towel to gently wipe any soil from the mushrooms.