Creamy Chicken with Mushrooms

I bought some chicken and mushrooms from the Farmer's Market and then realized I need to come up with a recipe to use them.  I am sick of grilled chicken so I decided that I was going to make a creamy mushroom sauce.  This recipe uses only 2 TBS of cream so you don't have to feel guilty about the cream sauce.

Makes 2 portions

Ingredients:

10 oz chicken breast, cubed into 1 inch pieces
1/2 tsp pepper
1/2 tsp salt
1 TBS olive oil
1 shallot, minced
1 cup baby portobella mushrooms, sliced
1 garlic clove, minced
2 TBS dry white wine
1/4 chicken stock or broth, homemade preferred
1/2 tsp onion powder
1/2 tsp garlic powder
2 TBS heavy cream
2 TBS fresh chives, thinly chopped

Here's how:

Salt and pepper the chicken.

Here is the organic chicken I use

Heat the oil in a saute pan.

Heated oil

Add the seasoned chicken and cook for 8-10 minutes, cooking until browned on all sides.

Chicken with salt and pepper and ready for the pan

Remove the chicken to a bowl and set aside.

Chicken browned and set aside

Add the shallot and cook for 30 seconds.

Add the mushrooms and cook for 2 minutes.

Add the garlic and cook for 30 seconds.

Add the wine, broth, onion powder and garlic powder.   Scrape up the brown bits from the pan and cook down the liquid until reduced by half, about 2 minutes.

Mushrooms, garlic, shallots and wine with the brown bits scraped up

Add cream and chives and return to a simmer. 

Return the chicken to the pan and coat with the sauce.

Everything in the pan and heated

Serve over egg noodles.

Put over warm egg noodles.