Entrée: United States – Creamy Chicken and Shiitake Sauté

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 15 min

Total 22 min

Ingredients

2 boneless, skinless chicken breasts, about 1 lb total (454 g total), diced
1 cup (70 g) shiitake mushrooms, sliced
2 tbsp (30 ml) olive oil
1 cup (240 ml) half-and-half
Salt and pepper to taste
1 tbsp (8 g) flour
1 tbsp (14 g) butter
1 / 2 cup (120 ml) chicken stock
Fresh thyme or parsley for garnish

Instructions

1. Heat the olive oil in a skillet over medium-high heat.
2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the butter. Once melted, add the shiitake mushrooms.
5. Sauté the mushrooms until they are tender and browned.
6. Sprinkle the flour over the mushrooms and stir to combine.
7. Slowly stir in the chicken stock and bring to a simmer until the mixture thickens.
8. Add the half-and-half and return the chicken to the skillet. Stir to combine.
9. Let everything simmer together for 5 minutes. Adjust the seasoning with more salt and pepper if needed.
10. Serve hot, garnished with fresh thyme or parsley.