- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 pound Veggi Chicken Strips
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 ounces Dried Shiitake Mushrooms reconstituted strained and sliced thin
- 3 ounces White Wine
- 2 cups Chicken Stock good quality (homemade or purchased) (or vegetable broth)
- 1 tablespoon Sage
- 1 tablespoon Thyme
- 3/4 cup Heavy Cream
- 2 tablespoons Italian Parsley
Directions
Heat chicken strips in a saute pan over medium to high heat for about 3 minutes. Put chicken aside but keep warm. Return pan to stovetop, add mushrooms in the remaining oil, and sauté for 2 minutes. Stir in white wine and reduce to ½ volume. Add, chicken stock, reduce for 5 minutes. Add heavy cream, both extracts and chicken breast. Reduce heat and continue to cook 10 minutes to thicken and reduce the sauce. Taste and adjust seasoning. Mix in parsley and serve immediately.
