Pollo al Champignon

Ingredients:

1 skinless chicken breast
I bunch fresh rosemary- chopped
1 bunch fresh oregano-chopped
2 cloves of garlic- minced
Extra virgin olive oil
3 oz. chopped onions
4 oz. sliced mushrooms
6 oz. heavy cream
¼ cup dry white wine
Salt and pepper to taste
Finely chopped parsley for garnish

Directions:

Combine the olive oil, garlic, rosemary and oregano in a bowl, and add the chicken breast. Marinate for 4 hours.

Heat a pan over a low flame, add a little olive oil and sear the chicken breasts on each side. Remove from pan.

Add the white wine and cook for a minute or two to evaporate the alcohol. Add the onions and sliced mushrooms. Cook for approximately 3-4 minutes until the onion is transparent. Add the heavy cream and season with salt and pepper. Cook for approximately 4-5 minutes until the sauce has thickened. Add chicken to sauce to coat and cook through. Serve with lightly fried potatoes cooked to your liking, and garnish with finely chopped parsley.