Smothered Chicken with Creamy Mushroom Gravy |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup all-purpose flour |
1 1/2 teaspoons dried thyme |
1/2 teaspoon ground allspice |
4 large boneless skinless chicken breast halves |
1/4 cup butter |
1 lb mushroom, thinly sliced |
1 small onion, chopped |
1 cup whipping cream |
1 cup canned low sodium chicken broth |
Directions:
1. Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
2. Set aside 1 tablespoon of flour mixture.
3. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
4. Melt butter in heavy large skillet over medium-high heat.
5. Add chicken to skillet.
6. Saute until brown, about 4 minutes per side.
7. Transfer chicken to plate.
8. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
9. Saute until mushrooms are brown, about 5 minutes.
10. Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
11. Add cream and broth and bring to boil, stirring occasionally.
12. Return chicken and any collected juices to skillet.
13. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
14. Season with salt and pepper.
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