Preparation

• Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry.
• Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.
• 再加热1汤匙。向锅上油并加入鸡肉。当鸡的底面变成深金棕色（大约1分钟后）时，用金属刮刀将其转动。偶尔转动甚至褐变，直到几乎煮熟，3至5分钟。将鸡肉加入蘑菇碗中。
• Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the shallot. Cook until softened, about 1 minute. Add the cream mixture and use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Add the lima beans and thyme and let the sauce simmer actively until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low and stir in the chicken and mushrooms and any juices. Season with salt and pepper to taste and serve immediately.