THE RECIPES – French country chicken

IngredientsFrench Country chicken
1 lb. boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 medium onion, diced
1 lb. baby carrots
8 oz. fresh button mushrooms, quartered
1 tablespoon coarsely ground pepper
1 clove garlic, minced
1 teaspoon thyme
1 tablespoon flour
2 tablespoons butter
1 cup chicken stock
½ cup dry white wine
1 cup heavy cream
½ cup chopped parsley
1. Cut the chicken breasts into bite sized pieces or slices as you prefer.
2. Salt and pepper generously and sauté in a hot skillet with the olive oil. Transfer the chicken to a baking dish and place in the oven at 350 degrees.
3. Saute the mushrooms until golden. Steam the carrots or cook them in the microwave until they are just tender. Add the mushrooms and carrots to the baking dish. In the same skillet you used to cook the chicken and mushrooms, add the butter and flour. Stir and cook until the flour has absorbed all the fat and has browned a bit. Add the chicken stock, scraping the bottom of the pan to release all the browned bits on the bottom. Stir and add the white wine. The sauce
will thicken as it comes to a boil. Turn the heat off and add the cream and parsley. Adjust salt and pepper to taste. Stir until all ingredients are incorporated.
4. Do not allow the sauce to return to a boil or the cream will separate. Remove the chicken and vegetables from the oven and pour the sauce over the top. Serve over egg noodles, rice or mashed potatoes.


Categories: The Recipes

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