- 3 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 3 cups mushrooms, sliced
- 2 cloves garlic cloves, crushed
- 2 skinless, boneless chicken breasts, thinly sliced
- salt and ground black pepper to taste
- 1 (14.5 ounce) can stewed tomatoes, blended
- 1 (7.6 ounce) can table cream
- Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.
- Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.