Smothered Chicken with Creamy Mushroom Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup all purpose flour |
1 1/2 teaspoons dried thyme |
1/2 teaspoon ground allspice |
4 large skinless boneless chicken breast halves |
1/4 cup (1/2 stick) butter |
1 pound mushrooms, thinly sliced |
1 small onion, chopped |
1 cup whipping cream |
1 cup canned low-salt chicken broth |
Directions:
1. Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
2. Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.
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