Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups mushrooms, sliced
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup dry white wine (optional)
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 tablespoons butter
– 2 tablespoons flour
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Preparation
1. **Prepare the Chicken:**
– Season the chicken breasts with salt and pepper.
– Heat the olive oil in a large skillet over medium-high heat.
– Brown the chicken breasts on both sides until golden. Remove from the skillet and set aside.
2. **Cook the Vegetables:**
– In the same skillet, add the butter.
– Sauté the onions and garlic until they become translucent.
– Add the sliced mushrooms and cook until they release their moisture and start to brown.
3. **Make the Sauce:**
– Sprinkle the flour over the mushrooms and stir to coat.
– Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps.
– Add the Worcestershire sauce and bring the mixture to a simmer.
4. **Combine and Simmer:**
– Return the chicken breasts to the skillet.
– Pour in the heavy cream and stir to combine.
– Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
5. **Serve:**
– Garnish with freshly chopped parsley.
– Serve the chicken and mushroom stew hot, over rice, mashed potatoes, or pasta.
Enjoy your meal! If you’d like any modifications or have any dietary preferences, feel free to let me know!