2-3 large chicken breasts, seasoned to taste
1 Tblsp. butter
1 large white onion
1-2 cloves minced garlic
1 8 oz. package of sliced Baby Portabella mushrooms
1 pint cream
In a large skillet over medium heat, melt butter and cook chicken until no longer pink and juices run clear.
Transfer chicken to a plate, and slice thinly or cube. Set aside.
In same pan, slowly saute onion and garlic, until onions are lightly browned and caramelized.
Add mushrooms and allow them to cook down.
Using a spatula, add cream as you scrape the bottom of the pan to loosen "brown bits'. As cream gets bubbly, it will thicken and turn a pretty coffee with cream color. Add chicken, heat through. Salt and pepper to taste.
Serve over cooked rice with a big tossed salad.
As Jill and I discussed this recipe (in the new Extreme Makeover home's kitchen-what inspiration!), we decided that just a couple slices of bacon, fried until crisp, crumbled, and set aside to be sprinkled in when the chicken's added - would be a yummy way to prepare the pan to cook the other ingredients too!
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