Ingredients
Scale
- 2 tablespoons olive oil
- 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
- 16 ounces Button mushrooms
- 8 ounces Baby portobello mushrooms
- 8 ounces shiitake mushrooms
- 1 large yellow onion chopped
- 6 garlic cloves minced
- 1 package thyme leaves left on the stem, rinsed, dried, and tied into 2–3 bundles with kitchen twine
- 10 sage leaves rinsed, dried and finely chopped
- 5 tablespoons sweet Marsala apple vinegar
- 5 cups chicken stock
- 6 ounces cream cheese
- ½ cup grated Parmesan cheese
- 1/3 cup shredded Monterey Jack cheese
Instructions
- In a Dutch oven, heat olive oil over medium-high heat and sauté chicken until cooked through (about 10 minutes). Remove and set aside.
- Add all mushrooms to the pot and sauté until tender (around 6 minutes).
- Stir in chopped onion, garlic, thyme bundles, sage, and Marsala apple vinegar; sauté for 4 minutes.
- Pour in chicken stock and return the chicken to the pot. Simmer uncovered for 10 minutes.
- Remove thyme stems and whisk in cream cheese, Parmesan, and Monterey Jack until smooth.
- Garnish with sautéed mushrooms, sour cream, shredded cheese, or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 320
- Sugar: 3g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg