Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper.

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  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.

  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.

  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Cook's Note:

Serve over rice, pasta or potatoes. If you prefer to use bone-in chicken parts, increase the oil to 2 tablespoons, and pour off excess, then simmer, covered for 45 minutes.

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Nutrition Facts

363 calories; protein 26.6g 53% DV; carbohydrates 10.7g 3% DV; fat 21.1g 32% DV; cholesterol 100.4mg 34% DV; sodium 441.6mg 18% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2016
As is the recipe is ok. I'd say that 3 cloves is not enough I added 4 small cloves and we like everything garlic-y AF in our house! I would also saute the mushrooms separately if you have fresh chantrelles as they hold SO MUCH water that they make the sauce too watery to just toss in with everything as the recipe suggests. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/13/2020
I thought this recipe was just okay. The sauce was a bit bland Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2016
As is the recipe is ok. I'd say that 3 cloves is not enough I added 4 small cloves and we like everything garlic-y AF in our house! I would also saute the mushrooms separately if you have fresh chantrelles as they hold SO MUCH water that they make the sauce too watery to just toss in with everything as the recipe suggests. Read More
(1)
Rating: 4 stars
09/25/2016
We liked this recipe. I did cook it in crock pot. I added spinach and egg noodles last 30 minutes. I did not add cream and flour. The liquid was enough to cook noodles in pot. Will cook again. Read More
(1)
Rating: 4 stars
07/13/2016
Will make it again. Read More
(1)
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Rating: 4 stars
11/07/2019
Very simple and delicious super forgiving recipe! Just watch the liquid I ended up with less chicken broth also added whine while sautéed shallots to reduce it. I added red chili pepper flakes for a little spice. Definitely double the shallots and can completely do without flour. Serve over zucchini squash! Read More
Rating: 5 stars
07/10/2019
Excellent with the shiitake mushrooms. I added a fresh tomato for color. Read More
Rating: 5 stars
06/14/2019
I added basil and oregano and it was fantastic! Read More
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Rating: 3 stars
01/13/2020
I thought this recipe was just okay. The sauce was a bit bland Read More