You may use chicken breasts, but really any sort of chicken pieces will do, as long as etiquette doesn’t get in the way. If it does, I’d stick to thighs or breasts, but a thigh-leg quarter works fine as well.
- 4 pieces of chicken
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 4 cups sliced button mushrooms
- 1 cup sliced onion
- 2 tablespoons fresh chopped rosemary
- 1 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- ½ cup white wine
- 2 tablespoons fresh parsley chopped
- 1 1/2 cup chicken stock
- 3/4 cup heavy cream
- 4 tablespoons butter
- In a medium bowl, place four, salt and pepper and mix. Dredge chicken in four, shake excess and set aside.
- In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.
- Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added. Add both mustards, and wine and scrape up bottom. Add the stock and put the chicken back in, cover and simmer for about 20 minutes until chicken is done.
- At this point you can turn the burner off and leave covered until just before serving. When ready to serve:
- Heat to near a boil. Remove chicken again. Add parsley, and cream. Bring to a soft boil, adding butter in half tablespoons and stirring until it has melted in and thickened. Add chicken back in and cover with sauce. Serve with sauce over each portion.
NOTES: Can be served with mashed potatoes, boiled, or noodles or rice.
SOURCE: Adapted from A Family Feast