Ingredients:

  • 1.5 lbs chicken breast, sliced into strips
  • 1 tablespoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 8 oz egg noodles or rice, cooked according to package instructions

Instructions:

  1. In a bowl, combine sliced chicken with white pepper and salt. Allow to marinate for 10 minutes.
  2. In a large skillet, melt butter over medium heat. Add marinated chicken and sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add diced onion and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.
  4. Pour in chicken broth, scraping any browned bits from the bottom of the pan. Stir in heavy cream and Worcestershire sauce, and bring to a simmer.
  5. Return cooked chicken to the pan, stirring to combine and heat through for 2-3 minutes.
  6. Serve over cooked egg noodles or rice, garnished with fresh parsley.