Here is a delicious, induction friendly meal that I simply adore. Hope you like it. It's fancy and pretty enough to serve to company, yet fast and easy to prepare. Adjust the veggies, cream and chicken as needed to meet your own nutritional goals.

Creamy Chicken 'n Mushrooms -- 2 servings.

2 large chicken breasts, pounded to uniform thickness (this is important)
2 T butter, divided
1 T olive oil
salt and pepper
1-2 C thickly sliced mushrooms (I like to "bite" 'em!)
1/4 C chopped onion
1 garlic clove, pushed through a press (or to taste!)
1/2 t each, dried basil and parsley
2-3 T dry white wine (optional)
1/4 C heavy cream

In one pan, melt 1 T of the butter over med high heat and sautee the mushrooms and onion until golden brown and starting to crisp. Turn off the heat and stir in the crushed garlic. Set aside. (As a note, I'm sure you could remove the mushrooms to a plate and cook the chicken in the same pan!)

Salt and pepper the breasts. In another pan, melt the remaining butter and the olive oil over medium heat and add the chicken breasts when butter is hot. Cook, turning as needed, until a good golden brown and "just" done. Remove to a plate and keep warm. To the drippings in the pan, add the wine, the herbs, the cream and the mushroom/onion mixture. Stir well and simmer until it begins to thicken a little, a few minutes. Taste and adjust salt and pepper. When it reaches the desired thickness, pour over the warm chicken and serve immediately topped with more parsely (fresh or dried).