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Name: Mushroom Chicken Skillet with Herbed Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon butter; 3 tablespoons olive oil; 1 10 oz pkg Cremini Mushrooms sliced; 8 oz shittake mushrooms; 1 large shallot finely chopped; 4 chicken thighs; 1/3 cup white wine; 1/2 cup chicken broth; 3 sprigs thyme; 1 tablespoon flour or constarch; 1/4 cup heavy cream or half 'n half

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INGREDIENTS

1 tablespoon butter
3 tablespoons olive oil
1 10 oz pkg Cremini Mushrooms ; sliced
8 oz shittake mushrooms
1 large shallot ; finely chopped
4 chicken thighs
1/3 cup white wine
1/2 cup chicken broth
3 sprigs thyme
1 tablespoon flour or constarch
1/4 cup heavy cream or half 'n half

INSTRUCTIONS

1. Heat oven to 375 degrees. In a large oven-safe skillet on medium high, heat butter and 2 tbsp oil. Add mushrooms and pinch of salt; cook, tossing occasionally 5 minutes.

2. Add shallot and cook until mushrooms are golden brown - 2 - 3 minutes; transfer to a plate and wipe skillet clean.

3. Return skillet to medium. Rub chicken with remaining 1 tbsp oil and season with salt and pepper. Add chicken to skillet, skin side down; cook until browned - 10-12 minutes. Drain excess fat.

4. Turn chicken over; add wine, broth and thyme. Transfer skillet to oven and bake until chicken is cooked through. (165 degrees; 5 - 6 minutes.)

5. Transfer chicken to plate; discard thyme and return skillet to medium heat. Whisk in flour/cornstarch until dissolved, then simmer 3 minutes. Stir in cream and mushroom mixture and cook until heated through, about 2 minutes.

NOTES

Original recipe called for 8 thighs; 4 was enough for us for 2 meals. I used boneless, skinless thighs.

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Mushroom Chicken Skillet with Herbed Cream Sauce

1 tablespoon butter
3 tablespoons olive oil
1 10 oz pkg Cremini Mushrooms sliced
8 oz shittake mushrooms
1 large shallot finely chopped
4 chicken thighs
1/3 cup white wine
1/2 cup chicken broth
3 sprigs thyme
1 tablespoon flour or constarch
1/4 cup heavy cream or half 'n half

1. Heat oven to 375 degrees. In a large oven-safe skillet on medium high, heat butter and 2 tbsp oil. Add mushrooms and pinch of salt; cook, tossing occasionally 5 minutes.
2. Add shallot and cook until mushrooms are golden brown - 2 - 3 minutes; transfer to a plate and wipe skillet clean.
3. Return skillet to medium. Rub chicken with remaining 1 tbsp oil and season with salt and pepper. Add chicken to skillet, skin side down; cook until browned - 10-12 minutes. Drain excess fat.
4. Turn chicken over; add wine, broth and thyme. Transfer skillet to oven and bake until chicken is cooked through. (165 degrees; 5 - 6 minutes.)
5. Transfer chicken to plate; discard thyme and return skillet to medium heat. Whisk in flour/cornstarch until dissolved, then simmer 3 minutes. Stir in cream and mushroom mixture and cook until heated through, about 2 minutes.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 4 Servings

Calories: 506
Calories from Fat: 335 (66%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 7.3g
Cholesterol 170.5mg		52 %
Sodium 172.1mg		6 %
Potassium 426.2mg		11 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.1g
Protein 38.6g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 506

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