- 1
Ingredients
- 2 boneless, skinless chicken breasts
- 2 TB. butter
- 1 lb. fresh button mushrooms, sliced (in a pinch you can substitute canned mushrooms)
- 4 scallions, sliced (or finely diced white onions)
- 6 oz. reduced fat cream cheese, cut in chunks
- 2/3 Cup milk
- 1 tsp. salt, divided
- 3/4 tsp. PEPPER (Sabrina uses freshly ground FOUR PEPPERCORN BLEND) divided
- 1/2 tsp. ALEPPO PEPPER
Preparation
Step 1
Season the chicken with about half of the salt and PEPPER. Grill on a hot grill (or bake at 375°) until cooked through (165° and juices run clear) and golden brown. Remove from the grill and let rest 5-10 minutes and then slice into 1/2-inch strips.
While the chicken cooks, melt the butter in a frying pan over medium heat. Add the mushrooms and scallions and cook until tender, stirring often. Don't rush this step as it makes the finished dish delicious to have the mushrooms fully cooked and tender. We sautéed ours for about 15 minutes. Reduce heat to medium-low. Add the cream cheese, milk, salt, PEPPER and ALEPPO PEPPER and cook, stirring often, until the cream cheese melts and forms a thick sauce. Stir in the chicken strips and cook over low heat until the chicken is heated through.