Chicken with Mushroom Broth

INGREDIENTS

2-4 Small-Medium Chicken Breasts (Boneless, Skinless)
1 TBSP Butter
1 TBSP Olive Oil
Sea Salt & Black Pepper (To Taste)
Italian Seasoning (To Taste)

Broth

1 Cup Baby Bella Mushrooms (Sliced)
4 Cloves Garlic (Sliced)
4 TBSP Butter
1 Cup Whole Milk
1/2 Cup Chicken Broth
3 TBSP Grated Parmesan Cheese
Sea Salt & Black Pepper (To Taste)

1. Preheat oven to 375 degrees farenheit.
2. Season chicken breasts with desired amount of salt, pepper, and italian seasoning.
3. Heat olive oil and 1 TBSP butter in a cast iron skillet (or other oven safe skillet). Once butter is melted, sear chicken breasts on medium heat 1-2 minutes on both sides. Set aside.
4. Add 4 TBSP butter to pan. Once melted, add mushroom and garlic. Cook until mushrooms are golden brown and garlic is fragrant (3-4 minutes).
5. Add broth, milk, parmesan, salt and pepper. Simmer 5-10 minutes. Return chicken to pan and bake 15-20 minutes. Spoon broth over chicken and serve.

Note: Serve with your preferred style of mashed potatoes. I like to use red potatoes and flavor them with sea salt, milk and cream cheese.