Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce

Serve this sauté over steaming split biscuits, spooned over mashed potatoes, or tossed with egg noodles.

• 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 1/4 cup water or homemade or low-salt canned chicken broth
• 1/2 cup heavy cream
• 3 Tbs. dry sherry
• 2 Tbs. plus 1 tsp. olive oil
• 1/2 lb. mixed fresh mushrooms, sliced
• 1 medium shallot, minced (about 2 Tbs.)
• 1/2 cup frozen baby lima beans, thawed
• 1 tsp. chopped fresh thyme

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry.

Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.

Heat another 1 Tbs. oil to the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Add the chicken to the bowl of mushrooms.

Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the shallot. Cook until softened, about 1 minute. Add the cream mixture and use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Add the lima beans and thyme and let the sauce simmer actively until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low and stir in the chicken and mushrooms and any juices. Season with salt and pepper to taste and serve immediately.