• Step 1: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they’re golden brown and tender.
• Step 2: Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
• Step 3: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, or until the sauce has thickened slightly.
• Step 4: Add the shredded or diced rotisserie chicken to the pan and stir to coat the chicken in the creamy mushroom sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through.
• Step 5: Remove the pan from heat and stir in the chopped fresh parsley. Season with salt and pepper to taste.