Chicken and Mushroom Stew Recipe

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cups sliced mushrooms (cremini or button mushrooms)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup white wine (optional, can substitute with more broth)
– 1/2 cup heavy cream
– 2 tbsp olive oil
– 2 tbsp butter
– 2 tbsp flour
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

 Instructions:

1. **Prepare the Chicken**:
– Season the chicken breasts with salt and pepper.
– In a large skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.
– Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.

2. **Cook the Vegetables**:
– In the same skillet, add 2 tablespoons of butter.
– Add the chopped onions and cook until translucent, about 5 minutes.
– Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and the onions are golden brown, about 5-7 minutes.

3. **Make the Sauce**:
– Sprinkle the flour over the mushrooms and onions, stirring well to combine and cook off the raw flour taste, about 2 minutes.
– Gradually add the white wine (if using), stirring constantly until the sauce begins to thicken.
– Add the chicken broth and dried thyme, continuing to stir until the sauce is smooth and thickened.

4. **Combine and Simmer**:
– Return the chicken breasts to the skillet, covering them with the sauce.
– Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
– Stir in the heavy cream and continue to simmer for an additional 5 minutes.

5. **Serve**:
– Taste and adjust seasoning with salt and pepper if needed.
– Garnish with fresh chopped parsley.
– Serve hot over rice, mashed potatoes, or with a side of crusty bread.

Enjoy your hearty and delicious chicken and mushroom stew!