Smothered Chicken with Creamy Mushroom Gravy
Vicki Butts (lazyme)
1/3 call purpose flour
1 1/2 tspdried thyme
1/2 tspground allspice
4 largeskinless boneless chicken breasts
1 lbmushrooms, thinly sliced
1 smallonion, chopped
1 cwhipping cream
1 cchicken broth
How to Make Smothered Chicken with Creamy Mushroom Gravy
- 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.