Chicken and Wild Mushrooms with White Wine and Cream
Description
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
Ingredients
•
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
•
1 pinch salt and pepper to taste
•
1 tablespoon olive oil
•
2 medium shallots, finely chopped
•
3 cloves garlic, minced
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16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
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2 cups Swanson® Chicken Broth
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1/2 cup dry white wine
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1 bay leaf
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1 teaspoon chopped fresh thyme leaves
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2 tablespoons flour
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1/2 cup cream
Directions
1
Season chicken with salt and pepper.
2
Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
3
Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
4
Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.