Lena

Loved this and the nutmeg was super duper!

really nice taste and easy to make

So I read reviews before I began and noted several comments that said the dish lacked flavor; re-reading the recipe, I could understand why - the only seasoning is salt & pepper - no herbs or other spices. I also thought the directions regarding the mushrooms were unclear.My changes:Prior to cubing the chicken, I seasoned liberally with the Penzey's 'Liberty' rub in addition to the salt & pepper.I sauteed the mushrooms in butter first & set aside. In the same skillet, I sauteed the cubed chicken in butter & set aside. I then sauteed red onion (instead of green onion) and then added the zucchini. I returned the mushrooms & chicken to the skillet & then sprinkled with corn starch instead of the flour. Once the corn starch was absorbed, I deglazed the skillet with white wine. Once the wine reduced, I added the whipping cream and allowed to simmer while thickening. I served over ditalini pasta.

The recipe is a great base to customize to your personal tastes. My boyfriend asked to add more veggies to his diet, so I added yellow squash with the zucchini and mushrooms, a minced garlic clove, some torn baby spinach & sliced grape tomatoes. After the veggies were cooked, I deglazed the pan with white wine, added the chicken, flour, and half & half, then added about .25 cup of shredded fresh parmesan cheese. Served with pearl couscous. Yummy!