Ingredients

• 1 tablespoon butter
• 2 (5 ounce) boneless, skinless chicken breasts, cubed
• salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 4 green onions, chopped
• 2 green zucchini, cut in half lengthwise and into 1/4-inch slices
• 8 large fresh mushrooms, sliced
• 1 tablespoon all-purpose flour
• 3/4 cup heavy whipping cream
• 1 tablespoon chopped fresh parsley

Directions

Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.