Photo by Karen Hermann
Serves 4
1 pound chicken tenders (or boneless, skinless chicken breasts, sliced)
All-purpose seasoning, to taste
3–4 tablespoons unsalted butter
8 ounces mushrooms, cleaned and sliced
½ cup heavy cream
2 tablespoons fresh thyme, basil or parsley (or combination), optional
Season chicken with all-purpose seasoning and set aside. In a large skillet, heat butter over medium-high heat and add mushrooms. Cook, stirring, until all liquid is evaporated and mushrooms start to brown. Add chicken and cream and stir well. Cover the skillet and bring to a boil. Lower the heat to medium-low and simmer until chicken is done—turning once or twice—and sauce is thickened. Adjust seasoning if needed. Serve with penne pasta or steamed rice, if desired. Garnish with fresh herbs.
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