Directions
This recipe is a sauce that can be served over pasta, cooked quinoa or even barley.
An addition of a ¼ tsp of rubbed fresh thyme will give a subtle flavour.
This recipe tastes delicious with a nice red wine, whole wheat roll, and arugula salad with a lemon-oil vinaigrette topped with mandarin slices and walnuts.
Photo Source: Asha Yoganandan
This recipe was first published as a blog post in February 2009.
Steps
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1
Done
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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. |
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2
Done
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Saute onion and garlic until translucent (about 3 min). Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 – 10 min, or until sauce is thickened. |
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3
Done
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Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. |
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4
Done
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Toss with cooked pasta or grains until evenly coated. Serve with side salad! |
