| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
people
|
Ingredients
- 1/2 lb mushrooms rinsed and patted dry
- 1 lb chicken tenders
- 2 garlic cloves minced
- 2 tbsp butter divided
- 1 tbsp chives
- 1 chili pepper
- 1/2 cup Heavy Cream
- 1/4 cup chichen broth
- 1 tsp lemon thyme
- 1 tsp Black Pepper
- 1/2 tsp ground nutmeg
Ingredients
|
|
Instructions
- Heat a large heavy skillet over medium heat and add butter and oil. Once oil is hot, add the chicken in a single layer. Season with salt, black pepper, chives, minced garlic, and lemon thyme and sauté about 4 min on each side or until just cooked through.
- Remove chicken to a plate and set aside.
- Add thickly sliced mushrooms and season with salt. Add chicken broth. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown.
- Add heavy cream, nutmeg, and more black pepper.
- Return chicken to the pan. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. The sauce will thicken more as it cools. Season with more chives and lemon thyme.