Mushroom-Smothered Chicken

The combination of ingredients so so good.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 1⁄2-3  lbs chicken pieces, skinned (breast halves, thighs, and drumsticks)
• 2  tablespoons olive oil
• 6  cups  halved fresh mushrooms (such as morel, chanterelle, shitake-stems removed, and or or button)
• 2  large onions, chopped (2 cups)
• 2  garlic cloves, minced
• 3⁄4 cup chicken broth
• 3⁄4 cup dry white wine or 3⁄4 cup chicken broth
• 2  tablespoons fresh basil or 1  teaspoon dried basil
• 1  tablespoon fresh thyme or 1  teaspoon dried thyme, crushed
• 2  tablespoons  whipping cream (optional)

Directions

1. Combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. Heat oil in a 12 inch skillet over medium-high heat. Add chicken; cook for 8 minutes, turn occasionally. Remove chicken from skillet; set aside.
2. Add mushrooms, onions, add garlic to skillet. Cook 4 minutes, stirring occasionally and scraping up any browned bits. Return chicken to skillet. Add the 3/4 cup broth, the wine or additional broth, basil and thyme. Bring to a boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until chicken is tender and no longer pink. Remove chicken; cover and keep warm.
3. Increase heat to medium; gently boil sauce, uncovered, for 5 minutes. Stir in whipping cream, if desired. Add additional salt and pepper if needed.