Creamy chicken breast and mushroom stew

You can make this using chicken thighs. Just adjust cooking time for thighs as they will take significantly longer. Serve with rice pilaf or noodles.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook mushrooms for 3 or 4 mns in half the butter or oil and remove from pan. While mushrooms cook, cut breasts in large chunks, season with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining oil or butter to the same pan and turn heat to medium high. When butter sizzles, add chicken, letting it brown on all sides. Remove from pan.

Step 2

Add shallots to the pan, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high. Add stock. Cook just long enough to cook breast through, 3 or 4 mns depending on size. Breasts cook quickly. Poke with a thin bladed knife and if it pierces through easily, chicken is cooked.

Step 3

Add reserved mushrooms, heavy cream and peas to the stew. Reduce sauce again, until thickened to a gravylike consistency, a few minutes more. Taste and adjust seasoning. To finish, if using herbs, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top. This is delicious with or without herbs and zest.