Community Pick
Smothered Chicken with Creamy Mushroom Gravy
"A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner."
photo by Sara M.
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄3 cup all-purpose flour
- 1 1⁄2 teaspoons dried thyme
- 1⁄2 teaspoon ground allspice
- 4 large boneless skinless chicken breast halves
- 1⁄4 cup butter
- 1 lb mushroom, thinly sliced
- 1 small onion, chopped
- 1 cup whipping cream
- 1 cup canned low sodium chicken broth
directions
- 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.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken to skillet.
- Saute until brown, about 4 minutes per side.
- Transfer chicken to plate.
- Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
- Saute 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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Reviews
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This was wonderful! I pounded my chicken breasts (lightly, not enough to flatten them). Cooked for 4 mins per side in the butter, then for 5 mins at the end, in the sauce, and they were perfectly cooked, moist and tender. This was rich, too rich to cook often, but man was it luscious! Loved the thyme flavour. Next time, I will likely cut back on the butter and sub lowfat evaporated milk for the cream. I served it with rice and a salad, and in retrospect the salad wasn't a good choice. Steamed broccoli would have been better. I substituted a plump shallot for the onion, which was the only deviation I made from the recipe. Excellent chicken, terrific sauce; definitely a keeper! -
Ultimate comfort food. I only had half of the mushrooms called for, but it was still awesome. I cooked the chicken just a bit longer as suggested by yooper. I will definitely make this again. -
This was really good. My husband does not like chicken breast and he really liked this recipe. I used whole milk instead of whipping cream, I was out of allspice and use 1/4 teaspoon each of cinnamon and nutmeg. -
This was soooo delicious, yooper. I pounded the chicken breasts to slightly flatten as suggested. The allspice and thyme were good together. The sauce was very rich and creamy. Made an excellent dinner. I served with asparagus and green beans. Thanks for posting. -
This was so yummy we wanted to lick the plate!!!I accidently doubled the thyme.I added 1 1/2 teaspoons to flour and then by mistake added 1 1/2 to the dish when cooking and I loved the extra flavor, so this mistake worked out perfect!! The Alspice added just the perfect accent of sweetness to the dish. Thanks for posting!!!!!
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Tweaks
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This is an excellent recipe. I had to substitute some Italian seasoning (which has thyme in it) for the thyme and I didn't have any allspice but I don't think it took anything away from the taste. The sauce was so delicious! I served this with mashed potatoes. This is a pretty easy recipe to make with restaurant quality results. Thanks for posting! -
Wow, I really enjoyed this, even though I didn't have all the ingredients. I omitted the allspice, and used milk instead of cream and had to boil and then let sit longer so it would thicken. Served over mashed potatoes. Delicious.
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This is a great recipe! Very homey. Much better than pouring a can of cream of mushroom soup on chicken, and not much more time consuming if you use pre-sliced mushrooms. I tried it with whole milk instead of the cream, but I will use cream next time, as I would have preferred a creamier sauce. It's still very good with the milk substitution if there's no cream handy. I also used boneless chicken thighs instead of breasts. -
This was really good. My husband does not like chicken breast and he really liked this recipe. I used whole milk instead of whipping cream, I was out of allspice and use 1/4 teaspoon each of cinnamon and nutmeg.
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!
