
Cream Chicken with Mushroom White Wine Sauce

Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
4 servings
Nutrition:
832 calories
Ingredients
2 lbs chicken thighs, drumsticks or breasts
3 Tbls butter, divided
1/2 onion, diced
3-4 garlic cloves, minced or crushed
1 (8 oz) can of brown mushrooms, sliced
1 Tbls flour
1 c cream
1/2 c white wine
1/2 c chicken broth
3-4 sprigs fresh herbs (thyme, parsley, oregano or basil) or 1 tsp dried herbs
1/2 tsp salt
1/8 tsp pepper
Salt & fresh ground pepper, to taste
Preparation
Step 1
Pat dry chicken. Season liberally with salt and pepper.
Step 2
Heat a large skillet over medium heat and melt 2 Tbls butter. Add chicken, browning each side about 3-4 minutes. Remove chicken from pan and set aside.
Step 3
Add remaining tablespoon of butter, stirring in the onions & garlic. Cook 1 minute or until softened. Increase the heat to medium-high. Stir in the mushrooms. Sauté until onions, garlic and mushrooms until all become soft and caramelized for about 3-5 minutes.
Step 4
Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Stir, scraping the bottom of the pan to deglaze it.
Step 5
Return chicken to the pan. Add the herbs, bay leaf, salt and pepper. After the liquids reach a simmer, reduce heat & continue to cook on a low simmer for another 12-15 minutes or until chicken is cooked through. Flip the chicken halfway through.
Step 6
Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.