Ingredient:
1 package (20 oz) boneless skinless chicken thighs
1 tsp salt
1/2 tsp ground black pepper
3 tbsp 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 tsp lemon juice
2 tbsp chopped fresh Italian (flat-leaf) parsley
1 tsp chopped fresh thyme leaves
Method:
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.
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.
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.
1 package (20 oz) boneless skinless chicken thighs
1 tsp salt
1/2 tsp ground black pepper
3 tbsp 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 tsp lemon juice
2 tbsp chopped fresh Italian (flat-leaf) parsley
1 tsp chopped fresh thyme leaves
Method:
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.
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.
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.
