It wouldn't be a stew because we don't use boneless chicken breast in stews. It was probably made in a pan and didn't take long at all. I can't say for sure what you had but I can try to make a recipe that would fit that description. Tell me if I'm close.
- boneless chicken breast
- italian sausage cut up how you like
- half an onion, finely chopped
- 1 clove garlic
- sprig of rosemary
- fresh or dried thyme
- olive oil
- parmesan cheese
- heavy cream
- 1 tsp flour
- dry vermouth or chicken stock
1. Pat the chicken breasts dry - very important for a good sear. Season each side with salt and pepper.
2. In a heavy skillet add a little bit of olive oil until it gets very hot and then put in the chicken, very high heat.
3. Let the chicken brown on either side about 2 minutes. Set the chicken aside on a plate, it's not cooked through yet but you'll cook it off later.
4. In the same pan cook the sausage until it gets browned. Remove from the pan and set aside.
5. In the same pan sautee the onion, garlic, chopped rosemary, and thyme in some olive oil until soft and translucent. Put the sausage back in and throw in a couple of shot glasses of vermouth or chicken stock and deglaze the pan. Really scrape the bottom of it and let the liquid reduce by half.
6. Put the chicken in again and cover. Let it cook for 5 minutes until the chicken is cooked through, then remove the chicken again.
7. Add a tsp or tbsp of flour, the more you add the thicker the sauce will get but you won't need much. Stir it in and let it cook for a minute.
8. Now add enough cream until desired color and creaminess and turn off the heat once it reaches a simmer. This is your sauce. Grate and stir in parmesan cheese then check for seasoning. Pour over the chicken breasts and serve.