Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 tsp ground coriander
  • 1/2 tsp crushed dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed dried basil
  • pinch of salt and black pepper
  • 3 Tbsp vegetable oil – divided
  • 2 C fresh mushrooms – sliced
  • 1/2 C onion – chopped
  • 1 Tbsp garlic – minced
  • 1 (14.5 oz) can chicken broth
  • 4 oz cream cheese – cut into chunks
  • 3 Tbsp parmesan cheese – grated
  • 1/2 C milk
  • 2 Tbsp flour
  • 4 servings of hot cooked noodles or rice

Directions:

  1. Cut chicken into bite-size pieces – set aside
  2. In a bowl, mix coriander, thyme, oregano, basil, salt and pepper
  3. Add chicken pieces and toss to evenly coat
  4. Heat 2 Tbsp oil in a large skillet over medium heat
  5. Add chicken, cook for 5 – 6 minutes, stirring until chicken is cooked through and no longer pink
  6. Remove chicken to a bowl – set aside
  7. Add the remaining Tbsp of oil to skillet
  8. Add mushrooms, onions and garlic
  9. Cook 4 – 5 minutes or until the vegetables are tender
  10. Carefully stir in chicken broth
  11. Bring to a boil then reduce heat
  12. Boil gently, uncovered, for 15 minutes or until broth is reduced by half
  13. Add cream cheese and parmesan into the broth – stirring often
  14. Mix the milk and flour in a shaker jar or with a whisk to remove lumps
  15. Add to skillet and cook, stirring, until thick and bubbly
  16. Continue to cook for an additional minute
  17. Stir in the chicken and heat through

Notes:

  1. Serve over cooked noodles or rice
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