Chicken and Mushrooms is an incredibly delicious dinner with tremendous flavor that will blow your mind. Serve with rice and make sure to pour a generous amount of that mushroom gravy over it. Perfect for a weeknight dinner or one to impress company.
Once the oil starts to ripple, add the chicken breasts skin side down and brown for about 3 - 4 minutes. Flip and brown the other side. We’re not looking to cook them through because they will continue to cook in the sauce later.
Once the skin is golden brown, remove the chicken and transfer to a bowl. Set aside.
For the Mushroom Sauce:
Add the onions to the pan and cook until the onion is translucent and starts to have some color. Add garlic when they become fragrant, add the mushrooms and cook until they start to release their liquid. Once that happens they’ll start to brown and the liquid will start to evaporate.
Pour in the white wine and cook until the wine evaporates.
Sprinkle in the flour, the 2 teaspoons of salt, 1 teaspoon of pepper, and thyme. Stir and cook for a minute or two until the flour starts to stick to the bottom of the pan.
Slowly stir in the broth and continue stirring until there are no lumps of flour and it combines into a sauce.
Nestle in the chicken breasts and simmer, covered, for about 25 - 30 minutes. The sauce will thicken and the chicken will cook. After about 30 minutes, lift up one of the breasts and you’ll see the tender part of the chicken breast separate and that’s when the chicken is cooked through.
Transfer the chicken onto a bowl or platter.
Stir in the heavy cream into the mushroom sauce. Add more salt and pepper to taste.
When the sauce begins to thicken, Add the chicken back into the pan and spoon some sauce over each one.
Serve with rice and spoon the mushroom sauce over chicken and rice.
Chicken and Mushrooms https://www.thegeneticchef.com/chicken-and-mushrooms/