4 boneless, skinless chicken breasts, cubed
1 cup cremini mushrooms, thinly sliced
1 cup broccoli, chopped
1 cup heavy cream
1/4 cup (1/2 a stick) of unsalted butter
2 tablespoons olive oil
2 tablespoons flour
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Add olive oil to a large skillet and place over medium-high heat. Add chicken and sauté until browned and cooked through, about 6-8 minutes. Remove chicken from pan and set aside.
Add broccoli and mushrooms to skillet and sauté until tender, 5-8 minutes.
Add butter. Once melted, add garlic, then cook for just 30 seconds before whisking in the flour and cooking one minute further.
Slowly whisk in cream and let simmer until thickened. Season with salt and pepper.
Add chicken back to skillet and stir to combine. Serve over rice or pasta and enjoy!