Hockey last night, so in a rush to make a quick dinner for the boys. Came up with this idea as I had some chicken and mushrooms in the fridge. Turned out pretty good..although the boys picked out the mushrooms. Wished I had some fresh parsley in the fridge to finish off (this would be a nice addition) but still good without too.
– 3 chicken breasts diced
– 2 portabella mushrooms cleaned and stems and gills removed
– approx 1/3 cup flour + 2 tbsp
– Fresh Thyme (4-5 sprigs)
– 1 medium onion diced
– 2 cloves garlic, minced
– 1 cup chicken stock
– 1/2 cup half and half cream
– 1 tbsp brandy
– 1 tsp worcestershire sauce
– 1/4 cup fresh italian parsley (optional)
– Extra Virgin Olive Oil
– Salt and Pepper
Dust diced chicken with 1/3 cup flour (lightly) add salt and pepper to taste. In a hot skillet with enough olive oil to coat brown chicken until almost cooked through. Remove chicken to plate. In the same pan add a bit more oil and add onions, mushrooms and garlic. Cook on about medium heat for a few minutes or so. Add in the reserved (2 tbsp) of flour to coat the mixture – let cook for another minute or so. Add stock, brandy, and cream (scape all the little brown bits from the bottom of the pan with this). Return chicken to the pan add thyme sprigs, worcestershire and salt and pepper to taste. Cook for a few more minutes to allow chicken to cook through and sauce to reduce a bit. Garnish with fresh parsley if desired. Serve over egg noodles, mashed potatoes or rice.
