A delightful chicken dish cooked in a creamy herb-infused sauce, perfect for a comforting meal.
Season the chicken breasts with salt and pepper on both sides.
Ensure the chicken is evenly seasoned for consistent flavor.
Heat the butter in a Dutch oven over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Do not overcrowd the pan to allow proper browning.
In the same Dutch oven, add the shallots and mushrooms. Sauté until softened and lightly caramelized, about 6-8 minutes.
Stir occasionally to prevent sticking.
Sprinkle the sugar over the vegetables and stir well. Pour in the white wine and scrape the bottom of the pan to deglaze.
Deglazing lifts all the flavorful bits stuck to the pan.
Return the chicken to the Dutch oven and add the thyme. Cover and simmer on low heat for 10 minutes.
Ensure the chicken is submerged in the sauce for even cooking.
Stir in the heavy cream and cook uncovered for another 10 minutes until the sauce thickens.
Stir occasionally to prevent the cream from curdling.
Serve the chicken hot, garnished with the caramelized vegetables and a sprig of thyme.
Pair with a side of mashed potatoes or steamed vegetables for a complete meal.
