Monday, May 19, 2014

Chicken in Mushroom and Cream Sauce & My Blog's 5th Anniversary!

It was this blog's 5th Anniversary on the 4th, and I promised you all (following on Facebook) my very favorite recipe.  Thanks for hanging out with me this long, and I hope you enjoy this recipe.  I like it best with chicken thighs, bone in- tasty and much cheaper, too. The seasonings in this are just right, I love the mix of oregano, rosemary, and thyme in this- and when I can find lemon thyme, even better!

Make sure you read this recipe all the way through before cooking, so you don't accidentally throw your pan in the sink halfway through!  Notice that this serves two, so you will need to increase it if you are a larger family.

Optional: low carb zucchini noodles are great with this!
Optional: substitute vegetables for mushrooms



Chicken in Mushroom and Cream Sauce
Serves two.

1 lb [pastured/organic] chicken breasts or thigh, bone in or out- your choice
8 ounces mushrooms, wiped with a damp paper towel to clean, and sliced
1/2 medium sweet/yellow onion or a few shallots, diced
2 medium cloves garlic, minced
3-4 Tablespoons butter, grass-fed best
1 Tablespoon white wine, or chicken broth
1 cup cream, grass-fed best
pinch rosemary
1/4 teaspoon oregano
1 fresh twig of thyme (de-twigged) or lemon thyme (preferred), or 1/2 teaspoon dried
salt and pepper
Large saucepan with lid
wooden spoon

 Salt and pepper your chicken, and keep handy.  Melt 2 tablespoons of butter in a large saucepan, then add onions and garlic. Cook over medium heat for 2 or 3 minutes.  Add mushrooms, stirring constantly. Add wine or broth, and if it looks dry, add more butter (try 1 tablespoon). Stir. Remove mix from pan.

Melt 1 tablespoon of butter in pan.  Keep it on medium heat. Using a wooden spoon, scrape bottom cooked bits in pan into the butter.  Add chicken and brown 1-2 minutes, flip and brown the other side 1-2 minutes.  Lower the heat to medium and add mushroom mixture back in. Stir together then cover and cook until cooked-> 5 minutes or so for boneless breasts, longer for bone-in or thicker thigh meat. Cook until just cooked through (no pink) to avoid getting tough.

When cooked, remove the chicken onto a clean plate (not the one you used when it was raw).  Add cream into pan, and increase heat a little to bring to a boil, stirring constantly.  Cook a little longer to reduce the cream.  When it's thickened to your liking, add the seasonings and salt and pepper.  Taste to adjust seasonings and serve!



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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!