- 5 boneless chicken thighs, cubed
- 1 tb Olive oil
- 16 oz Sliced fresh mushrooms
- 1 lg shallot, sliced
- 2 cloves garlic
- 1/2 c Dry white wine
- 1/4 ts Tarragon
- 1/8 ts Thyme
- 1/2 c Half and half
- 1/2 c Heavy cream
- 1/4 ts Salt
- Freshly ground black pepper (to taste--say 1/8 ts)
- 1 ts Lemon juice
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and crushed garlic and
saute until no longer pink. Remove from pan and keep warm. Add
mushrooms and shallots to pan drippings. Saute briefly then add
white wine, tarragon and thyme. Cook 2 minutes or until mushrooms are
slightly softened and wine has nearly evaporated from pan. Add lemon
juice, half and half and heavy cream. Bring just to a boil; return
chicken and accumulated juices to the pan. Heat thorough. Add salt
and pepper to taste. Serve immediately over rice or noodles. Serves 4.
I made this tonight; this is a slightly modified version of a recipe I snagged from recipe source. (It originally called for green onions but I used a shallot).
I think the next time I make this I will:
add 1 tbs corn starch to the pan drippings to thicken the sauce a little.
use a little more salt.
add another vegetable that'll hold up well to sauteing like that. I'm not quite sure what.
Use less cream; 1 cup of liquid was way overkill (though if it's thicker it might be okay).
Otherwise, this turned out delicious.