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Mushroom Chicken with Cream Sauce Recipe

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This recipe for Mushroom Chicken with Cream Sauce, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon butter
3 Tablespoons olive oil
10 ounces cremini mushrooms, sliced
8 ounces shitake mushroom caps, sliced
kosher salt and pepper
1 large shallot, finely chopped
8 small chicken thighs
1/3 cup dry white wine
1/2 cup chicken broth
3 sprigs thyme
1/4 cup heavy cream

Directions:
Directions:
Heat oven to 375. In large oven safe skillet on medium high heat, heat butter and 2 Tablespoons oil. Once butter foams, add mushrooms and pinch salt, cook tossing occasionally, 5 minutes. Add shallot and cook, tossing occasionally until mushrooms are golden brown, 2 to 3 minutes. Transfer to plate and wipe skillet clean. Return skillet to medium heat, rub chicken with remaining 1 Tablespoon oil and season with 1/4 teaspoon each salt and pepper. Add chicken to skillet, skin side down, and cook until browned, about 10 to 12 minutes, drain any excess fat. Turn chicken over, add wine then broth and thyme. Transfer skillet to oven and bake until chicken is cooked through about 10 minutes. Transfer chicken to plate, discard thyme and return skillet to medium heat. Stir in cream and mushroom mixture and cook until heated through, about 2 minutes. Spoon sauce over chicken and serve.

 

 

 

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