Saturday, April 27, 2013

Smothered Chicken

Smothered Chicken with Creamy Mushroom Gravy


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 


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.

Recipe Retrieved from

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