4 chicken breast
(I salt and pepper then brown in cast iron pan and then bake until cooked through)
2 cups chicken stock
1/2 cup heavy cream
1/2 cup Mexican mozzarella cheese (or mozzarella if fine also)
1/2 onion chopped
3 minced garlic cloves
1/2 red pepper diced
1 pack sliced mushrooms browned in butter
1 package asparagus steamed
In pan you cooked chicken in, add onions, garlic and sauté. Then add stock and heavy cream, bring to a boil. Slice chicken and set aside. In pot quick steam the asparagus and then drain and set aside. (About 3 minutes) in sauté pan slice mushrooms, then brown mushrooms in olive oil and butter.
Let sauce boil until it begans to reduce. Then add in sliced chicken, mushrooms, peppers and let simmer for 5 minutes. Then add in cheese and mix until melted. You can serve over pasta or rice or eat just as it is. Top with fresh parsley for garnishing. Enjoy!