3-4 boneless, skinless chicken breasts
Salt and pepper
2 teaspoons vegetable oil
2 onions, chopped fine
6 cloves garlic, minced
12 ounces white mushrooms, sliced thin
12 ounces portobello mushrooms caps, gills removed, halved and sliced thin
1 tablespoon fresh thyme, minced
1/4 cup all purpose flour
1 cup chicken broth
1 cup beef broth
1 cup white wine
1/2 cup half and half
4 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook chicken, until deep golden brown, about 6 minutes. Flip and brown on second side, about 3 minutes. Transfer chicken to plate. Pour off all but 1 tablespoon fat from pot.
2. Cook onions in remaining fat until golden, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add mushrooms, thyme, and 1/4 teaspoon salt. Reduce heat to medium and cook, covered, stirring occasionally, until mushrooms have released their juices, about 10 to 15 minutes. Uncover and cook until liquid evaporates and mushrooms begin to brown, about 7 to 15 minutes.
3. Stir in flour and cook until golden, about 1 minute. Slowly stir in broths and wine and bring to boil. Return chicken and all accumulated juices to pot. Reduce heat to low and simmer, covered, until meat registers 160*F, 20 to 30 minutes. Transfer chicken to serving platter and tent with foil.
4. Add half and half to pot and simmer until sauce is thickened, about 15 minutes. Stir in lemon juice and parsley and season with salt and pepper. Pour sauce over chicken. Serve.
This recipe is from the 2008 Cook's Country Annual and I served it with egg noodles. It would work well served over rice or other pasta. The guys both found this very tasty and enjoyed leftovers. For some reason my palate is off lemon at the moment and I found it to be too lemony, which is strange since lemon is usually a flavor I love. Maybe I’ll enjoy it more next time.