Jerk Chicken with Mushroom Cream Sauce

Tired of the same chicken week after week? 

2 Chicken breasts

2 tablespoons Extra virgin olive oil

5-10 large button mushrooms

1 clove garlic 

1/4 teaspoon cinnamon

1 tablespoon jerk chicken spice blend

1/2 cup half and half

5 fresh leaves of sage

salt and pepper

In a large frying skillet heat on medium-high heat the olive oil. Place the chicken breast in the skillet and cook for about 10-15 minutes on each side until the juices run clear. Try not to move the chicken breast once it has been placed in the pan. This will give you a nice crust on each side of the breast. In the last 5 minutes of cooking dust the chicken with the jerk chicken spice blend and finish cooking. 

While the chicken breasts are cooking finely chop the garlic clove and slice the mushrooms into small pieces. 

Remove the chicken from the pan and let rest. Toss the garlic and mushrooms into the frying pan that had the chicken in it. and stir them around for about a minute until they have absorbed all the remaining olive oil and juice. Next add the half and half making sure to scrap the bottom of the pan and get all the flavors stud to it. Add the cinnamon and reduce the heat to low to a simmer. continue to stir until the rue is thick and reduced. Add the fresh roughly chopped sage and stir once more. Finish with salt and pepper to taste. 

Spoon the rue sauce over the chicken and serve.