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Chicken Mushroom Cream Sauce
Chicken Mushroom Cream Sauce
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 cup onion, diced
12 shiitake mushrooms
1 cup heavy cream
salt to taste
1 tablespoon coarsely ground black pepper
Melt butter in a large skillet over medium
heat. Cook chicken until no longer pink, and juices
run clear. Transfer chicken to a cutting board,
and thinly slice; set aside. Saute onion until
tender and translucent. Add mushrooms, and gradually
stir in cream. Cook, stirring constantly, for 7
to 10 minutes, or until sauce is thickened. Stir
in chicken, and
season with salt and pepper. Cook 5 minutes, or
until heated through. Toss with cooked spaghetti squash until
evenly coated.
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 cup onion, diced
12 shiitake mushrooms
1 cup heavy cream
salt to taste
1 tablespoon coarsely ground black pepper
Melt butter in a large skillet over medium
heat. Cook chicken until no longer pink, and juices
run clear. Transfer chicken to a cutting board,
and thinly slice; set aside. Saute onion until
tender and translucent. Add mushrooms, and gradually
stir in cream. Cook, stirring constantly, for 7
to 10 minutes, or until sauce is thickened. Stir
in chicken, and
season with salt and pepper. Cook 5 minutes, or
until heated through. Toss with cooked spaghetti squash until
evenly coated.
