Adapted from a recipe originally appearing on Delish.
Served with roasted golden potatoes and roasted Brussel sprouts with bacon.
Ingredients
· 2 tbsp extra virgin olive oil
· 2lb boneless skinless chicken breasts
· 2 tbsp unsalted butter
· 1 large yellow onion
· 1 large carrot
· 1 celery stalk
· 8 oz baby bella or crimini mushrooms
· 3 tbsp all purpose flour
· 2/3 c dry white wine
· 2 c chicken broth
· 1 c heavy cream
· 2 tbsp fresh parsley
· 2 tsp fresh thyme
· Kosher salt & freshly cracked black pepper
1. Prep
· Wash and dry produce and herbs.
· Peel and chop carrot, chop onion and celery.
· Remove parsley and thyme leaves from the stems and coarsely chop.
2. Brown Chicken
· Drizzle 1 tbsp of extra virgin olive oil in a 12” skillet (unseasoned stainless steel if available) over medium heat.
· Season chicken on both sides with salt and pepper.
· Cook in the skillet until golden brown – about 3-5 minutes per side.
· Remove to a plate.
3. Cook Veg/Make Sauce
· In the same skillet over medium heat, add 1 tbsp olive oil and 2 tbsp butter. Allow to melt.
· Add the mushrooms, carrots, celery, and onion, and ½ tsp salt. Stir to combine.
· Cook, stirring until veggies begin to soften (about 7 - 10 minutes).
· Add 3 tbsp flour, and stir to evenly coat until no dry flour remains.
· Pour in 2/3 c white wine and scrape the bottom of the pan to release any stuck-on bits (fond). Cook stirring until the wine has reduced by half (5 – 7 minutes)
· Stir in 2 c chicken broth, 1 c cream, parsley, and thyme, and turn heat to medium-high. Stir until the mixture begins to bubble.
· Reduce heat to medium low, and add simmer for 5 minutes.
4. Braise Chicken
· (Optional: slice chicken breasts into 3 – 4 chunks for easier serving later).
· Add the chicken back to the pan along with any resting juices from the plate and continue to simmer until chicken is cooked through and sauce has thickened.
· Season with salt and pepper to taste. Garnish with fresh parsley and thyme.