Smothered Chicken with Mushroom Gravy
Ingredients
- 1.5 pounds whole chicken breast, {I used pre-cut chicken breast thin fillets}
- ¼ teaspoon kosher salt
- ¼ cup flour
- 1 ½ teaspoons fresh thyme, divided {use more according to your liking}
- 1 teaspoon onion powder
- 2 tablespoons butter
- 3-4 garlic cloves, {minced}
- 1 pound mushroom, {thinly sliced}
- ¼ cup dry white wine, {I used Sauvignon Blanc}
- ¼ cup chicken stock
- ¼ cup heavy cream
- a pinch of ground black peppercorn, you can also use black pepper
Instructions
- In a medium mixing bowl, add ½ teaspoon thyme, onion powder and flour.
- Cut the whole chicken breast in half and pound it to an even thickness with the bottom of pan or a meat mallet. If you use the pre-cut chicken breast thin fillets, skip this part.
- Season the chicken with ¼ teaspoon salt. Dredge it to the seasoned flour and shake off the excess flour.
- Melt butter in a skillet pan over medium-high heat. Add chicken, then sear it for about 1-2 minutes per side or until golden. Remove to a plate.
- Using the same skillet (do not wash), add mushrooms and 1 teaspoon fresh thyme (or use more according to your liking). Cook until mushrooms are brown (for about 4-5 minutes).
- Add garlic and cook until fragrant, for about 30 seconds.
- Stir in dry white wine, chicken stock and heavy cream. Bring to a boil, stirring occasionally for about 2-3 minutes. Season with salt and peppercorn (or black pepper) to taste.
- Return the chicken back to the pan. Keep it uncovered and reduce the heat to a medium-low. Simmer until the chicken is fully cooked and the sauce has thickened for about 5 minutes.
- Remove the chicken and mushrooms from the heat. Serve immediately with steamed veggies, pasta or rice.
Tried this recipe?Let us know how it was!