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Mushroom-Smothered Chicken

Source of Recipe


Better Homes & Gardens, April 2002






List of Ingredients



• 1/4 cup all-purpose flour
  
• 1/2 tsp salt
  
• 1/4 tsp ground black pepper
  
• 2-1/2 to 3 lbs. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  
• 2 Tbsp olive oil or cooking oil
  
• 2 large onions, chopped (2 cups)
  
• 6 cups halved fresh mushrooms (i.e., morel, chanterelle, shiitake, and/or button)
  
• 2 cloves garlic, minced
  
• 3/4 cup dry white wine
  
• 3/4 cup chicken broth
  
• 2 Tbsp snipped fresh basil (or 1 tsp dried)
  
• 1 Tbsp snipped fresh thyme (or 1 tsp dried)
  
• 2 Tbsp 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-inch 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 instant-read thermometer registers 170 degrees (F) for breasts or 180 degrees (F) 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.
   
   Makes 6 servings.