This is super easy dish that I make once in a while when I don't have time to cook and satisfy everybody in a household (we have picky American teen).  I just add slight Dijon mustard at the end for taste.  You can cook this dish in one pan and serve it with rice or pasta.

Ingredients

• chicken (whichever parts you want to use)
• Mushroom (more type you add, it will enhance umami.  I used shiitake, enoki and shimeji mushroom this time, but I have done also brown mushroom)
• Onion
• Garlic
• heavy cream
• Dijon mustard

Directions (you may guess by now, but I don't measure and cook, I measure with my taste buds!)

• Cut onion and mushroom thinly.  May grate garlic or thinly slice.
• Put olive oil and garlic in low to mid heat and enhance the smell of garlic.  Once garlic smell is really good, add sliced onion and put some salt to wilt them quick in moderate heat
• Add mushroom to sauté, once they are well cooked, put them at the side of flying pan (or if you prefer, to take it out in bowl), put some more oil in the pan, if there's bits of all goodness in the pan, make sure to pick up all the goodness and put chicken to sauté.
• Once when chicken is fairly well cooked (I check this by touching it with wooden spatula and if it's about the hardness of base of your thumb, then it's good), put onion and mushroom mixture on top of chicken
• Add heavy cream up to 2/3 height of all ingredients and add just touch of Dijon mustard to taste.  Of course, you should season salt, pepper and whatever to your liking!  Serve it with rice or pasta.  If you have something green like chopped parsley or green onion, that would be lovely, but we didn't have it in our fridge and I didn't want to go grocery shopping, so we did without it.