An easy chicken stew made with cream cheese and baby button mushrooms.
Dice the chicken and place it in a bowl. Add the soy sauce, stir to distribute evenly and let marinate for 15 minutes.
Melt the butter in a heavy-duty skillet or Dutch oven on medium heat. Peel and slice the garlic cloves in half. Add the garlic to the butter and sauté for a couple of minutes, until fragrant. Drain the chicken from the soy sauce and add it to the pan. Increase the heat and sauté the chicken on medium-high heat for 4 minutes, stirring often.
When the chicken has cooked through, pour in the white wine. Stir to deglaze and keep on medium-high heat to evaporate some of the wine. Stir in the minced thyme and cook uncovered 2 more minutes. Remove the garlic cloves at this point if you wish.
Quarter the mushrooms and add them to the chicken. Lower the heat to medium and cover with a lid. Simmer for 4 minutes, then uncover and stir. Increase the heat if the mushrooms have released a lot of water and reduce the sauce some more.
When the mushrooms are tender, remove from the heat and stir in the cream cheese. If the sauce is still too liquid for your taste, add a couple of tablespoons of bread crumbs and bring to a boil. This is a quick way to thicken a sauce when you don't have time to let it reduce some more.
The nutrition information provided is only an estimate based on a suggested serving size.
The addition of bread crumbs at the end helps thicken the sauce if the stew will be too liquid for your taste. The use of a skillet, as opposed to a pot, causes more evaporation as the food is spread out on a larger surface with lower pan sides. Using a pot like a Dutch oven will deliver a saucier stew, hence the use of bread crumbs is recommended in that case.