- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 cup thinly sliced onion
- 1 (8 ounce) package mushrooms, sliced
- 1 1/2 teaspoons McCormick® Worcestershire Ground Black Pepper Blend, divided
- 1 teaspoon McCormick® Garlic Salt
- 1/2 teaspoon McCormick® Italian Seasoning
- 1/2 cup heavy cream
- Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire Pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.
- Stir in cream and remaining 1/2 teaspoon Worcestershire Pepper; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened.