4 boneless chicken breasts or tenderloins
olive oil
1 tbsp. butter
1 large onion, diced
2 cloves garlic, minced
1 (8 oz.) pkg. fresh sliced mushrooms
thyme (dry or fresh) herbs - use to your liking
salt & pepper to taste or substitute (adobo is my favorite!)
1 (12 oz.) pkg. egg noodles (medium or wide)
1 pint heavy whipping cream

Begin by heating a saucepan with some olive oil. Slice chicken into 1-inch strips. Season with Adobo or with your choice of seasoning and flour lightly - this will help to thicken the sauce later. Sauté chicken till brown then remove from pan.

In same pan with leftover olive oil, add 1 tablespoon butter and cook onions, garlic and mushrooms until nice and soft. Don't forget to season this too.

Tip: Every step of your recipe should be seasoned to taste (do not forget to scrape all the goodies off the pan bottom).

Combine the cooked chicken to the onion/mushroom mixture and heat through. Begin pouring and stirring the cream into the mixture. Add thyme - as much or little - I like lots.

Cook egg noodles (salt your water). Drain, toss and enjoy!

Can be kept warm on stove or in oven. Other possible additions could be red peppers, or spice it up with some Cajun spices? Get creative. Hope you like it!

Submitted by: Shannon Watkins