On those nights when dinner has to be done NOW, check out the creamy, garlicky richness of this chicken and mushroom cream sauce. Plenty of slow-cooked flavor in one pan and made in 20 minutes.
In a large skillet over medium-high heat, add the olive oil and the chicken. Sprinkle with half of the salt and pepper. Cook 10 minutes, turning once until cooked through and browned on all sides. Remove the chicken to a plate.
In the same pan, add the butter and melt. Add the mushrooms and cook until browned and they start to release their liquid, about 5-6 minutes.
Add the garlic and rosemary, stir about 30 seconds. Add the flour and stir one minute. Add the chicken stock, white wine and cream. Stir to combine and add the cheese. Add the remaining salt and pepper if needed. (Taste it first)
Add the chicken back in and bring to a simmer. Cook until the sauce thickens slightly--about 5 minutes. Serve warm over egg noodles, rice or pasta.