Smothered Chicken with Creamy Mushroom Gravy
1/3 c. all-purpose flour
1-1/2 tsp dried thyme
1/2 tsp ground allspice
4 large skinless, boneless, chicken breast halves
1/4 c. (1/2 stick) butter
1 lb. mushrooms, thinly sliced
1 small onion, chopped
1 c. whipping cream
1 c. canned, low-salt, chicken broth
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 one minute. Add cream and broth and
brinng 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.
Makes 4 servings.
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