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Mushroom-Smothered Chicken




Source of Recipe


Better Homes & Garden - 4/02






Recipe Introduction


The mushroom sauce is swooning material as is, but a splash of cream sends it over the top. There's plenty of sauce to ladle over the chicken on a toasted baguette. We also lvoe it with hot cooked potato gnocchi.





List of Ingredients



• 1/4 cup all-purpose flour
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 2 1/2 to 3 lb meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  
• 2 T olive oil or cooking oil
  
• 2 large onions, chopped (2 cups)
  
• 6 cups halved fresh mushrooms, such as morel, chanterelle, shiitake, and/or button
  
• 2 cloves garlic, minced
  
• 3/4 cup dry white wine or chicken broth
  
• 3/4 cup chicken broth
  
• 2 T snipped fresh basil or 1 tsp dried basil, crushed
  
• 1 T snipped fresh thyme or 1 tsp dried thyme, crushed
  
• 2 T whipping cream (optional)
  
• Toasted baguette slices (optional)
  






Instructions



1. In a plastic bag combine flour, salt and black pepper. Add chicken pieces, a few at a time, shaking to coat. In a 12" skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally. Remove chicken from skillet; set aside.
   
2. Add onions, mushrooms, and garlic to skillet. Cook 4 minutes, stirring occasionally and scraping up any browned bits. Return chicken to pan. Add white wine, broth, basil, and thyme. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and an instant-read thermometer registers 170 degrees for breasts or 180 degrees for thighs and drumsticks. Remove chicken; cover and keep warm.
   
3. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes. If desired, stir in whipping cream. SErve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
   






Final Comments


Makes 6 servings.