Creamed Chicken with Mushrooms
by Sam Moody
serves: 2
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Serve over egg noodles with green beans. |
| Ingredients: |
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2 |
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boneless chicken breasts, but into 1-inch pieces |
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1 teaspoon |
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fresh thyme or |
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1/2 teaspoon |
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crumbled dried thyme |
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salt and pepper to taste |
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3 tablespoons |
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butter |
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1 cup |
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sliced mushrooms |
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2 tablespoons |
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shallots, minded |
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1/3 cup |
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dry white wine |
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1/3 cup |
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chicken stock |
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1/2 cup |
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heavy cream |
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2 tablespoons |
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chopped fresh flat-leaf parsley |
| Directions: |
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Season the chicken with the thyme, salt, and pepper. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides. Add the chicken and saute about 3 minutes, until light golden. Add the mushrooms, stirring occasionally, for 2 minutes.Remove the chicken=-mushroom mixture from the skillet and reserve.
Add the remaining tablespoon of butter to the skillet and saute the shallots, stirring occasionally, for 2 minutes. Add the wine and stock to the skillet. Bring to a boil, lower the heat, and simmer for 5 minutes. Return the reserved chicken-mushroom mixture to the skillet, add the parsley, and cook over medium heat for 2 minutes, or until heated through. Serve immediately.
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