Heavy cream is the anchor here: cook chicken and mushrooms fast in a pan, build a quick pan sauce with the cream, and serve over buttered toast. This is what a shelf with only cream wants to become.

Serves 2. 25 minutes, 20 at the stove.

About 1050 calories a serving, 56 g protein, 15 g carbohydrate, 86 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces of chicken into bite-sized pieces and season with salt and pepper. Slice 8 ounces of mushrooms. Mince 1 small onion and 2 garlic cloves. While you prep, heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Once the oil shimmers, add the chicken and cook without stirring for 3 to 4 minutes, then turn and cook for another 3 to 4 minutes until golden on both sides. Transfer to a plate and set aside; the meat does not need to be fully cooked.
3. In the same pan, melt 1 tablespoon of butter, add the mushrooms with a pinch of salt, and cook for 3 to 4 minutes, stirring once or twice, until they release their water and begin to brown. Stir in the minced onion and garlic, and cook for 1 minute until fragrant.4 min
4. Pour 1 cup of heavy cream into the pan and bring to a simmer. Return the chicken to the pan and cook for 3 to 4 minutes until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust salt and pepper.4 min
5. While the cream simmers, toast bread, butter each slice with 1 tablespoon of butter, and set on plates. Spoon the creamed chicken and mushrooms over the toast and serve at once.

Note Swap chicken thighs for breasts if you prefer; thighs are more forgiving on the stovetop. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve alongside a simple green salad or steamed vegetables to balance the richness.