Name: Chicken and Wild Mushrooms with White Wine and Cream
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Boneless, skinless chicken thighs, cut into 2-inch pieces - 2 pounds; Salt and pepper to taste - 1 pinch; Olive oil - 1 tablespoon; Shallots, finely chopped - 2 medium; Garlic, minced - 3 cloves; Sliced assorted wild mushrooms, such as chanterelles or shiitake - 16 ounces; Swanson® Chicken Broth - 2 cups; Dry white wine - ½ cup; Bay leaf - 1; Chopped fresh thyme leaves - 1 teaspoon; Flour - 2 tablespoons; Cream - ½ cup

Chicken and Wild Mushrooms with White Wine and Cream

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Wild Mushrooms with White Wine and Cream

1. Boneless, skinless chicken thighs, cut into 2-inch pieces - 2 pounds

2. Salt and pepper to taste - 1 pinch

3. Olive oil - 1 tablespoon

4. Shallots, finely chopped - 2 medium

5. Garlic, minced - 3 cloves

6. Sliced assorted wild mushrooms, such as chanterelles or shiitake - 16 ounces

7. Swanson® Chicken Broth - 2 cups

8. Dry white wine - ½ cup

9. Bay leaf - 1

10. Chopped fresh thyme leaves - 1 teaspoon

11. Flour - 2 tablespoons

12. Cream - ½ cup

How to cook deliciously - Chicken and Wild Mushrooms with White Wine and Cream

1. Stage

Season chicken with salt and pepper.

2. Stage

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. Stage

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. Stage

Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.