- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2010
MethodIn small saucepan, bring broth to boil. Remove from heat. Add mushrooms; let stand for 30 minutes to rehydrate.
Meanwhile, sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.
In same skillet, melt butter over medium heat; cook shallots and garlic until softened. Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes.
Add cream, thyme and broth with mushrooms, being careful not to add any grit from bottom of pan. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes. Sprinkle with parsley.
Nutritional facts Per each of 6 servings without skin : about
- Sodium 690 mg
- Protein 33 g
- Calories 428.0
- Total fat 20 g
- Potassium 545 mg
- Cholesterol 146 mg
- Saturated fat 10 g
- Total carbohydrate 28 g
- Iron 19.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 8.0