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