A quick creamed dish that turns one carton of heavy cream and pantry staples into a warm, rich dinner. The cream is the star here, so this is the night to use it before it ages past its peak.

Serves 2. 25 minutes, 20 at the stove.

About 1280 calories a serving, 62 g protein, 17 g carbohydrate, 109 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a wide skillet over medium-high heat. Season 1 lb chicken pieces with salt and pepper, then add to the pan and cook, stirring occasionally, until golden on the outside and cooked through, about 8 minutes. Transfer to a plate.8 min
2. Add 1 tablespoon butter to the skillet. Add 8 oz sliced mushrooms and cook, stirring, until they release their liquid and brown lightly, about 5 minutes. Add the diced onion and cook until soft, about 2 minutes more.7 min
3. Stir in 2 minced garlic cloves and 1 teaspoon dried thyme, cooking just until fragrant, about 30 seconds. Pour in 1 pint heavy cream, bring to a gentle simmer, and return the chicken to the pan. Simmer gently until the sauce thickens slightly, about 5 minutes. Taste and adjust salt and pepper.5 min

Note Swap mushrooms for bell pepper or add both. The creamed chicken keeps, covered and refrigerated, for two days; reheat gently over low heat with a splash of water if it has thickened. Serve over buttered toast, egg noodles, or rice to stretch the cream sauce across the plate.