Chicken and Wild Mushrooms with White Wine and Cream

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

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 363 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 bay leaf
• 1 pinch salt and pepper to taste
• ½ cup dry white wine
• ½ cup cream
• 2 tablespoons flour
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 teaspoon chopped fresh thyme leaves
• 2 cups Swanson® Chicken Broth
• 2 medium shallots, finely chopped
• 16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake

Recipe Instructions

Step 1

Season chicken with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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