Ingredients
- 1/3 cup flour
- 1½ tsp dried thyme
- ½ tsp. ground allspice
- 4 large boneless chicken breast halves
- ¼ cup butter
- 1 lb. mushrooms, thinly sliced
- 1 small onion, chopped
- 1 cup whipping cream
- 1 cup chicken broth
Preparation
Step 1
Blend flour, ½ tsp. thyme and the allspice. Set aside 1 tbs. of the flour mixture. Sprinkle chicken with salt and pepper, then with enough flour to coat. Melt butter, then add the chicken and sauté until brown, remove the chicken. Add mushrooms, onion and remaining thyme to the skillet and sauté until brown, about 5 minutes. Mix in 1 tbs. of the flour and mix and cook for 1 minute. Add broth and boil 1 minute. Add the cream and boil. Reduce to medium, heat, add the chicken and cook an additional 5 minutes, serve hot.
**An alternative is to cook the chicken in the broth after browning, simmer for 1 hour. Then remove the chicken, cook the mushrooms, add the flour, and a little more broth, stirring until thickened. Then add the cream and boil. Spoon over chicken.