Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce

Ingredients

• ¼ cup water or homemade or low-salt canned chicken broth
• ½ cup heavy cream
• 1 tsp. chopped fresh thyme
• ½ cup frozen baby lima beans, thawed
• Kosher salt and freshly ground black pepper
• 3 Tbs. dry sherry
• 2 Tbs. plus 1 tsp. olive oil
• + 3 more ingredients
• • ½ lb. mixed fresh mushrooms, sliced
  • 1 medium shallot, minced (about 2 Tbs.)
  • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium b...

View full recipe at Fine Cooking