 | | Directions | 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire Pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.
2. Stir in cream and remaining 1/2 teaspoon Worcestershire Pepper; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 pound boneless skinless chicken breasts, cut into thin strips |
| - | | 1 cup thinly sliced onion |
| - | | 1 package (8 ounces) mushrooms, sliced |
| - | | 1 1/2 teaspoons McCormick® Worcestershire Ground Black Pepper Blend |
| - | | 1 teaspoon McCormick® Garlic Salt |
| - | | 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning |
| - | | 1/2 cup heavy cream |
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| | Nutrition (per serving) | Calories: 329 Calories
Fat: 21 Grams
Protein: 29 Grams
Cholesterol: 114 Milligrams
Carbohydrates: 6 Grams
Sodium: 569 Milligrams
Fiber: 1 Grams
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