INGREDIENTS
- 2-3 Tablespoons Olive oil
- 2 cups onion, chopped
- 8 oz. white button mushrooms, sliced
- 3 large cloves garlic, minced
- 3 large boneless, skinless chicken breasts, cut in strips
- 1/2teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 – 8 oz. cream cheese
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1 cup heavy cream
FOR SERVING:
Linguine noodles
You can serve the meat on top or stir it in the sauce, which ever you prefer.
Garnish with ¾ – 1 cup shredded mozzarella or parmesan cheese
INSTRUCTIONS
Heat a large skillet over medium heat and add olive oil.
Add onions and sauté until tender, add mushrooms and sauté for another 2 -3 minutes. Add garlic and sauté for another 1 minute. Then set aside.
Meanwhile, slice the chicken into strips and season with the salt and pepper.
In another large skillet heat olive oil, then add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning as needed, until the chicken strips are golden brown and thoroughly cooked then set it aside.
Over medium heat add the cream cheese and chicken broth to the pan with the onions, garlic and mushrooms and stir until the cream cheese is melted and well incorporated then add the heavy cream and parsley. If you are choosing to add the chicken to the sauce add it now.
Serve immediately.
KEEP SMILING!
My Own Little Corner 