Creamy Chicken and Mushroom Fricassee

By AzGrannie3

If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that’s ready in less than an hour, we don’t know what it is.

Ingredients

• 1 package (20 oz) boneless skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 cups diced yellow onions
• 1 cup diced peeled carrot
• 1 cup diced celery
• 1 lb white mushrooms, chopped
• 1/4 cup Gold Medal™ all-purpose flour
• 1 cup dry white wine
• 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
• 1/4 cup heavy whipping cream
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon chopped fresh thyme leaves

Details

Preparation time 55mins
Cooking time 55mins
Adapted from tablespoon.com

Preparation

Step 1

1
Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.

2
Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.

3
Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.