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

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.