Description

A savory and bold dish combining tender chicken, earthy mushrooms, and a zesty black pepper sauce that brings depth and warmth to every bite, perfect for a quick and flavorful weeknight dinner.

Ingredients

2 boneless, skinless chicken breasts, sliced into strips

1 tablespoon olive oil

1 tablespoon butter

2 cups mushrooms, sliced

1 onion, thinly sliced

3 cloves garlic, minced

1/2 teaspoon ground black pepper (or more to taste)

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/4 cup chicken broth

1/4 cup heavy cream or coconut cream

Salt to taste

Fresh parsley, chopped (optional, for garnish)

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Instructions

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken strips and cook for 6-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced mushrooms and onion. Sauté for about 5 minutes until the mushrooms are browned and the onion is softened.
Add the garlic and ground black pepper to the pan, cooking for another minute until fragrant.
Stir in the soy sauce, Worcestershire sauce, and chicken broth, scraping up any browned bits from the bottom of the skillet.
Lower the heat and add the heavy cream. Stir to combine, and let the sauce simmer for 2-3 minutes until it thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
Season with salt and more black pepper to taste.
Garnish with fresh parsley and serve hot with rice or noodles.

Notes

For a tropical twist, substitute heavy cream with coconut cream.

Increase black pepper or add crushed red pepper flakes for more heat.

Chicken thighs can be used instead of breasts for juicier meat.

Add bell peppers or snap peas for extra color and crunch.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet, adding a splash of broth or cream to maintain sauce consistency.

Use gluten-free soy sauce and check Worcestershire sauce labels for a gluten-free version.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg