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Creamed Chicken with Mushrooms
by Sam Moody
serves: 2
  Serve over egg noodles with green beans.
Ingredients:
  2   boneless chicken breasts, but into 1-inch pieces
  1 teaspoon   fresh thyme or
  1/2 teaspoon   crumbled dried thyme
    salt and pepper to taste
  3 tablespoons   butter
  1 cup   sliced mushrooms
  2 tablespoons   shallots, minded
  1/3 cup   dry white wine
  1/3 cup   chicken stock
  1/2 cup   heavy cream
  2 tablespoons   chopped fresh flat-leaf parsley
Directions:
  Season the chicken with the thyme, salt, and pepper. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides. Add the chicken and saute about 3 minutes, until light golden. Add the mushrooms, stirring occasionally, for 2 minutes.Remove the chicken=-mushroom mixture from the skillet and reserve.

Add the remaining tablespoon of butter to the skillet and saute the shallots, stirring occasionally, for 2 minutes. Add the wine and stock to the skillet. Bring to a boil, lower the heat, and simmer for 5 minutes. Return the reserved chicken-mushroom mixture to the skillet, add the parsley, and cook over medium heat for 2 minutes, or until heated through. Serve immediately.