Chicken in Mushroom Sauce

Serves:4
Start to Finish: Under 60 minutes
Short cuts: I made roasted brocolli - the first thing I did when I started was preheated my roasting pan (and oven!) and got the brocolli cut up. I also served this with mashed potatoes. To save time, I went to the local grocery store and got already mashed potatoes in the refrigerator section. If it had been a weekend, I would have made my own potatoes, but not on a Wednesday!




I came up with this recipe a few weeks ago. Jina and I had talked a lot about what to make dinner that day. We finally came up with the idea of chicken in a wine sauce with mushrooms. I looked through cookbooks, but nothing stood out at me. Jina thought we should just throw chicken, wine, and salt in a casserole dish and cook it. I wasn't convinced that would work. So here's my version. I've been waiting to make it again ever since so I could blog it. It's my new favorite, and it seems a pity to call it "chicken in mushroom sauce." It seems like it deserves a more glamorous name. Oh well.

Chicken
Mushrooms
chicken broth
sherry
flour
paprika
thyme
salt
pepper
sourcream


This is one of my favorite parts! Had a bad day? BAM! Having an issue that needs to be worked out? BAM BAM!

Now it's time to season up the chicken. To be perfectly honest, normally I would use Johnny's seasoning, but we're in the process of moving and I couldn't find it. This was tasty though too and it just goes to show that you really can have a basic recipe and change it up whenever you want too. So fill a pie pan up with flour and add whatever floats your boat, johnny's or steak seasoning, or like tonight a mixture of spices. Don't forget to pat down your chicken before you dip the chicken in the flour. You want it dry as possible! I'm preheating my pan now for my chicken on med-high heat with a little bit of olive oil.

First for the spices:




Mix paprika, thyme, and salt into flour, and then coat chicken.



Into the pan they go. I'm just trying to get them golden brown on each side, not cook them through all the way.



Now, I pop the chicken out, and turn the heat down a bit. I add a little more olive oil, butter and mushrooms.

After they hang out for a little while, it's time to add some liquids. I did 3 glugs of stock, 2 of wine.




At this point, I stuck the chicken back in the sauce to finish cooking. If I had a lid for my pan, I would have put a lid on it. But I don't. So after I took the picture of it hanging out in the pan, I covered it with foil.



Once the chicken is done, I take it out one more time to thicken up the sauce. I put just a couple tablespoons of sourcream into the sauce and whisk it in.







Serve over pasta or mashed potatoes.