4 servings
Left over veggies, cut into 2-inch pieces (asparagus, carrots, shallots, onions, etc.)
Kosher salt
1 pound assorted wild mushrooms (such as chanterelle, oyster, and shiitake)
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken breasts (or leftover turkey) cut into 1/2 inch strips
A pinch of cayenne pepper
1/3 cup dry white wine or dry vermouth
1/4 cup heavy cream or whole milk
Freshly ground black pepper
Heat 1 Tbsp. oil in skillet. Add shallot and garlic and sauté until just tender, about 2 minutes. Add meat; season with salt and sprinkle with cayenne pepper. Sauté at a low temp, since the meat is already cooked, about 1 minute. Add wine and cream; simmer until sauce thickens slightly, about 2 minutes. Add veggies skillet and toss until coated. Season to taste with salt and black pepper.