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Recipes

Smothered Chicken with Creamy Mushroom Gravy

By Gertrude Burnom Shreveport LA

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

1

/3 cup all purpose flour

1

1/2 teaspoons dried thyme

1

/2 teaspoon ground allspice

4

large skinless boneless chicken breast halves

1

/4 cup (1/2 stick) butter

1

pound mushrooms, thinly sliced

1

small onion, chopped

1

cup whipping cream

1

cup canned low-salt chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.

    Step 2

    Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

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