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Saturday, April 27, 2013
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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