Post by Loupy on Mar 10, 2016 23:24:35 GMT -7
Creamy Chicken and Mushroom Skillet
From: Kathi Kirk @ laughingspatula.com/
The clouds rolled in for a couple days and all my nesting instincts kicked in. I had some nice mushrooms on hand and a little bit of cream in the fridge. (A girl needs some cream now and then). I brought out the big skillet and filled the house with the smell of sautéed chicken, wine and and fresh herbs! I darn near broke out the wooly socks!
It was quite a meal for a Wednesday work night but it came together remarkably quick. One skillet and that is so nice!
I am not a big ‘stand at the stove’ kinda cook. I like to toss everything in a baking pan and shove it in the oven. But this went pretty darn fast. A quick sear, a bit of sautéing and it was done. I don’t think it took me 40 minutes (aka: two glasses of Chardy) to make the entire meal….and that I can live with!
Ingredients
8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1½ cups white wine or chicken broth (I used wine...of course!)
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
½ cup Asiago cheese (or other hard cheese like Parmesan)
2 tablespoons Dijon mustard
½ cup cream
Instructions
In a large skillet, melt butter and olive oil on medium high heat.
Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown.
About 5 minutes on each side.
Remove from pan and set aside.
Reduce heat to medium add mushrooms and garlic to pan.
Saute for a few minutes until mushrooms are slightly limp.
Add white wine and thyme - scraping up all the bits in the bottom of the pan.
Add chicken back to pan and simmer for about 15-20 minutes.
Remove chicken from pan (yes, one more time!).
Add cream, Asiago, Dijon and salt and pepper to taste.
Add chicken back to pan to reheat and serve!
NOTES: You can use chicken breasts in lieu of thighs but reduce the cooking time. I have not tried them so hesitant to say exactly how long they would take. I used grated Asiago cheese, but you could certainly use Parmesan or any other high flavor hard cheese. If you sub half and half for the cream, you may have to add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce. Personally, I’d stick with the cream.
From: Kathi Kirk @ laughingspatula.com/
The clouds rolled in for a couple days and all my nesting instincts kicked in. I had some nice mushrooms on hand and a little bit of cream in the fridge. (A girl needs some cream now and then). I brought out the big skillet and filled the house with the smell of sautéed chicken, wine and and fresh herbs! I darn near broke out the wooly socks!
It was quite a meal for a Wednesday work night but it came together remarkably quick. One skillet and that is so nice!
I am not a big ‘stand at the stove’ kinda cook. I like to toss everything in a baking pan and shove it in the oven. But this went pretty darn fast. A quick sear, a bit of sautéing and it was done. I don’t think it took me 40 minutes (aka: two glasses of Chardy) to make the entire meal….and that I can live with!
Ingredients
8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1½ cups white wine or chicken broth (I used wine...of course!)
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
½ cup Asiago cheese (or other hard cheese like Parmesan)
2 tablespoons Dijon mustard
½ cup cream
Instructions
In a large skillet, melt butter and olive oil on medium high heat.
Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown.
About 5 minutes on each side.
Remove from pan and set aside.
Reduce heat to medium add mushrooms and garlic to pan.
Saute for a few minutes until mushrooms are slightly limp.
Add white wine and thyme - scraping up all the bits in the bottom of the pan.
Add chicken back to pan and simmer for about 15-20 minutes.
Remove chicken from pan (yes, one more time!).
Add cream, Asiago, Dijon and salt and pepper to taste.
Add chicken back to pan to reheat and serve!
NOTES: You can use chicken breasts in lieu of thighs but reduce the cooking time. I have not tried them so hesitant to say exactly how long they would take. I used grated Asiago cheese, but you could certainly use Parmesan or any other high flavor hard cheese. If you sub half and half for the cream, you may have to add a tablespoon of flour, combined with two tablespoons of half and half to thicken the sauce. Personally, I’d stick with the cream.
