Creamy Chicken and Mushroom Fricassee

Ingredients

1

package (20 oz) boneless skinless chicken thighs

1

teaspoon salt

1/2

teaspoon ground black pepper

3

tablespoons butter

2

cups diced yellow onions

1

cup diced peeled carrot

1

cup diced celery

1

lb white mushrooms, chopped

1/4

cup Gold Medal™ all-purpose flour

1

cup dry white wine

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1/4

cup heavy whipping cream

2

teaspoons lemon juice

2

tablespoons chopped fresh Italian (flat-leaf) parsley

1

teaspoon chopped fresh thyme leaves

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Steps

• 1

  Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
• 2

  Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
• 3

  Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.

source:https://www.tablespoon.com/recipes/creamy-chicken-and-mushroom-fricassee/5a8a9a7c-bdbd-44c2-811e-d2540c37cf4e?utm_medium=social&utm_source=pinterest&utm_campaign=dinner&utm_content=chicken&crlt.pid=camp.ihqslbjl5ffy

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