Smothered Chicken with Creamy Mushroom Gravy
A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.
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INGREDIENTS
Nutrition- 1⁄3
- 1 1⁄2teaspoons dried thyme
- 1⁄2teaspoon ground allspice
- 1⁄4cup butter
- 1
- 1
- 1cup whipping cream
- 1cup canned low sodium chicken broth
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DIRECTIONS
- Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
- Set aside 1 tablespoon of flour mixture.
- Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken to skillet.
- Saute until brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
- Saute until mushrooms are brown, about 5 minutes.
- Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
- Add cream and broth and bring to boil, stirring occasionally.
- Return chicken and any collected juices to skillet.
- Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
- Season with salt and pepper.
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