Creamy Chicken with Mushrooms

Ingredients

• 4 Pieces of chicken
• 1 can Mushrooms, drained
• 1 Large Onion, chopped
• 1 clove Garlic, minced
• 1 cup Dry white wine
• 1 cup Heavy cream
• 2 tbsp Butter
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. 1

   1. Brown the chicken.

   Pat the chicken dry with paper towels and season with salt and pepper. Heat a wide pot over medium-high heat and add 2 tbsp of butter or olive oil, whichever you prefer. Brown the chicken on all sides for about 8–10 minutes, until nicely golden. Remove and set aside.

2. 2

   2. Build the base.

   In the same pot, add the onion and cook over medium heat 4–5 minutes, until soft and slightly translucent. Add the garlic and cook about 30 seconds, taking care not to burn it.

3. 3

   3. Cook the mushrooms.

   Add the mushrooms — if fresh, clean and slice them first; if canned, drain well and slice them. Cook 5–7 minutes, stirring occasionally, until tender and lightly browned.

4. 4

   4. Add the wine and chicken.

   Return the chicken to the pot along with any juices left on the plate. Add the white wine and let it boil 2–3 minutes so the alcohol cooks off and the flavors meld.

5. 5

   5. Cook the chicken through.

   Lower the heat, cover, and cook about 25 minutes, or until the chicken is fully cooked and tender.

6. 6

   6. Add the cream.

   Stir in the cream and mix gently. Cook 8–10 minutes over medium-low heat, uncovered, letting the sauce thicken slightly. Taste and adjust seasoning.

7. 7

   7. Serve.

   Remove from heat and finish with fresh chopped parsley. Serve the chicken with the mushrooms and plenty of the creamy sauce.