Sauteed Chicken with Mushrooms and Cream

The first step to preparing any good meal is to get some good help!

Chicken and mushrooms must be made for one another, and this dish is proof.

Ingredients:

• For Sauteed Chicken
• 2 lb frying chicken parts, skin on (breasts, thighs, drums, wings)
• 2 Tbs butter and 1Tbs oil for frying
• Salt and freshly ground pepper
• A pinch of thyme
• For Deglazing Sauce
• 1 Tbs minced shallots or scallions
• 1/2  c chicken stock
• 1/2 c dry white wine
• 1 Tbs butter for final sauce
• 2 Tbs minced fresh parsley
• 2 c mushrooms (I used half baby bellas and half miatake
• 1 1/2 c heavy cream

Directions:
1. Brown the chicken- rinse and dry chicken. In a large cast-iron skillet, melt butter and oil over high heat. When oil is hot but not smoking, add chicken (skin down), and turn once a minute for 10 minutes. Chicken will brown to a nice "walnut" color. Add salt, pepper and thyme.

2. Finishing the cooking- reduce heat to low/medium, cover the chicken and let simmer 6 minutes. Turn and simmer another 6 minutes. Turn once more and simmer another 6 minutes. Set chicken aside.


3. Sautee mushrooms in a separate pan in oil for 8-10 minutes.

4. Deglazing and cream sauce- immediately skim off all but 1 Tbs of the chicken grease. Add shallots/scallions and stir constantly for 2-3 minutes. Add chicken stock and wine, boil down and continue stirring for 2 minutes. Stir in the mushrooms and cream, boil down on medium-high heat for 2-3 minutes, add butter for flavor if desired. Salt and pepper to taste.

L: Deglazing; C: W/ Cream; R: Boiled down

5. Reduce heat to medium and add chicken to heat throughout, another 2-3 minutes.

6. Serve with rice or risotto.