Chicken with Mushrooms by Geneviève O’Gleman
Prep Time
Price Per Serving
Cooking Mode
2 packages (227 g each) oz white mushrooms, see Notes
15 mL (1 tbsp.) tbsp. butter, divided
450 g (1 lb.) lb. boneless, skinless chicken thighs
1 garlic clove
30 mL (2 tbsp.) tbsp. fresh parsley
180 mL (¾ cup) cup white wine, see Notes
1 mL (¼ tsp.) tsp. salt
250 mL (1 cup) cup cooking cream
Freshly ground pepper
2 packages (227 g each) oz white mushrooms, see Notes
15 mL (1 tbsp.) tbsp. butter, divided
450 g (1 lb.) lb. boneless, skinless chicken thighs
1 garlic clove
30 mL (2 tbsp.) tbsp. fresh parsley
180 mL (¾ cup) cup white wine, see Notes
1 mL (¼ tsp.) tsp. salt
250 mL (1 cup) cup cooking cream
Freshly ground pepper
Directions
1This dinner will dazzle without digging into your savings. It’s called having your cake and eating it too!
2Finely slice mushrooms.
3In a large non-stick skillet, heat 7.5 mL (½ tbsp.) butter over medium-high heat.
4Add half the mushrooms and sauté for 5 minutes or until browned. Avoid stirring too often so they can brown properly. Transfer to a plate and set aside.
5Cook remaining mushrooms without adding more butter. Transfer to plate and set aside.
6Add remaining butter (7.5 mL/½ tbsp.) to skillet and cook chicken for 10 minutes, turning halfway through cooking.
7Meanwhile, finely chop garlic and parsley.
8Add garlic to skillet and pour in white wine. Simmer for 3–4 minutes or until wine has reduced by half.
9Add reserved mushrooms and salt. Add cream and stir to combine. Reduce heat to medium-low and continue cooking for 8–10 minutes or until sauce has thickened and chicken is cooked through.
10Garnish with parsley and crushed pepper. Serve with egg noodles.
Tips
1
Notes: Some versions of this recipe call for wild mushrooms, but you’ll save nearly $10 if you use white mushrooms instead. Once sautéed and served with cream and white wine sauce, they’ll be just as flavourful! Instead of dumping leftover wine down the drain, freeze it in an ice cube tray. You’ll be glad you did next time you’re cooking a recipe that calls for wine! From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note