Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine (optional)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparation:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the chicken breasts on both sides until golden, then remove them from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the butter.
- Sauté the onions and garlic until they become translucent.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
- Make the Sauce:
- Sprinkle the flour over the mushrooms and stir to coat.
- Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps.
- Add the Worcestershire sauce and bring the mixture to a simmer.
- Combine and Simmer:
- Return the chicken breasts to the skillet.
- Pour in the heavy cream and stir to combine.
- Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Serve:
- Garnish with freshly chopped parsley.
- Serve the chicken and mushroom stew hot, over rice, mashed potatoes, or pasta.
Enjoy your meal! For any modifications or dietary preferences, feel free to let me know!