Serve this creamy, thick, and hearty chicken-mushroom sauce recipe over toasted baguettes or potato gnocchi. It's comfort food at is tastiest.

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Name: Mushroom Smothered Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1/4 cup All purpose flour; 1/2 teaspoon Salt; 1/4 teaspoon Ground black pepper; 2 1/2 pounds Chicken pieces (breast halves, thighs and drumsticks) skinned; 2 tablespoons Olive oil or vegetable oil; 2 cups Onions chopped; 6 cups Fresh mushrooms morel, chanterelle, shiitake or button (halved and stems removed); 2 cloves Garlic minced; 3/4 cup Dry white wine or chicken broth; 3/4 cup Chicken broth; 2 tablespoons Fresh basil or 1 teaspoon dried basil, crushed; 1 tablespoon Thyme or 1 teaspoon dried thyme, crushed; 2 tablespoons Whipping cream optional

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INGREDIENTS

1/4 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
2 1/2 pounds Chicken pieces ; (breast halves, thighs and drumsticks) skinned
2 tablespoons Olive oil ; or vegetable oil
2 cups Onions ; chopped
6 cups Fresh mushrooms ; morel, chanterelle, shiitake or button (halved and stems removed)
2 cloves Garlic ; minced
3/4 cup Dry white wine ; or chicken broth
3/4 cup Chicken broth
2 tablespoons Fresh basil ; or 1 teaspoon dried basil, crushed
1 tablespoon Thyme ; or 1 teaspoon dried thyme, crushed
2 tablespoons Whipping cream ; optional

Servings

INSTRUCTIONS

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.

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 or chicken broth, 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 an instant-read thermometer registers 170 degree F for breasts or 180 degree F for thighs and drumsticks. Remove chicken; cover and keep warm.

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.

NOTES

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Mushroom Smothered Chicken

1/4 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
2 1/2 pounds Chicken pieces (breast halves, thighs and drumsticks) skinned
2 tablespoons Olive oil or vegetable oil
2 cups Onions chopped
6 cups Fresh mushrooms morel, chanterelle, shiitake or button (halved and stems removed)
2 cloves Garlic minced
3/4 cup Dry white wine or chicken broth
3/4 cup Chicken broth
2 tablespoons Fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon Thyme or 1 teaspoon dried thyme, crushed
2 tablespoons Whipping cream optional

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 or chicken broth, 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 an instant-read thermometer registers 170 degree F for breasts or 180 degree 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.

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Nutrition

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Serving Size: 1 Serving (363g)
Recipe Makes: 8 Servings

Calories: 370
Calories from Fat: 206 (56%)

Amt Per Serving		% DV

	Total Fat 22.9g	31 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 4.8g
Cholesterol 107.6mg		33 %
Sodium 289.7mg		10 %
Potassium 616.4mg		16 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 8g
Protein 30.2g		43 %
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: 370

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