Whipping Cream Chicken

A simple, delicious chicken recipe with heavy cream. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes.

Ingredients :

1. ¼ cup butter
2. 4 skinless, boneless chicken breast halves
3. seasoned salt to taste
4. 1 (8 ounce) package sliced fresh mushrooms
5. 2 cups heavy cream

Directions :

1. Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
2. Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
3. Transfer chicken breasts to a 9x12-inch baking dish.
4. Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
5. Pour mushrooms and pan drippings over chicken breasts.
6. Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
7. Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.