Nutrition Facts

Serving Size 336 g

(Approx. 4 Servings)

Amount Per Serving

Calories	580	Calories From Fat	430

% Daily Value*

Total Fat 48 g	74%

Saturated Fat 27 g	135%

Trans Fat 1.5 g

Cholesterol 190 mg	63%

Sodium 400 mg	17%

Total Carbohydrate 7 g	2%

Dietary Fiber 0 g	0%

Sugars 5 g

Protein	31 g

Vitamin A 30%	•	Iron 8%

Vitamin C 6%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sautéed Chicken with Mushroom Cream Sauce

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb H-E-B Extra Thin Sliced Chicken Breasts

1/2 Tsp kosher salt, plus more as needed to taste

1/2 Tsp cracked black pepper, plus more as needed to taste

1 1/2 Tbsp extra virgin olive oil, or any oil

3 Tbsp unsalted butter

3 cloves of garlic, minced

2 Tsp fresh thyme, picked leaves only

16 Oz organic button mushrooms, sliced thin

1 1/2 cup(s) heavy whipping cream

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Instructions

Set a large non-stick sauté pan over medium heat. Season chicken with salt and pepper. Add oil to pan, then add chicken. Cook 2 to 3 minutes per side, then remove to rest.

In same pan add butter, garlic, thyme and mushrooms, stir-fry for 4 to 5 minutes until mushrooms are just soft.

Add heavy cream and allow sauce to reduce by half or until sauce is thick enough to coat the back of a spoon.

Add chicken back to pan and toss in the sauce to coat. Serve with rice or over buttered egg noodles. Season to taste as needed and garnish with fresh chives for added color if desired.