Serves 4
This is one dish that my husband is asking me to cook the most and that he could eat every week. We grew up with this dish and our moms were serving it with polenta which was making it even more satisfying and comforting.
1 tbsp olive oil
20 g unsalted butter
500 g chicken tights
400 g white mushrooms, trimmed and thinly sliced
2 medium-size onions, Julienne sliced
4 garlic cloves, minced
1 tbsp all-purposed flour
150 ml chicken stock
150 ml whipping/pouring cream
Sea salt and freshly ground pepper to taste
Dill (optional), cut finely
Season chicken with salt and pepper.
In a deep large skillet, heat olive oil and butter until sizzling hot. Slowly add chicken to pan and cook over medium-high heat for 4-5 minutes per side or until golden. Reduce heat to low, cover and continue cooking for another 10 minutes, turning once.
When chicken seems to be fully cooked and its juices run clear, transfer it to a plate and cover it to keep it warm.
Add garlic, onion and mushrooms to skillet and sauté over moderate heat for 4-5 minutes or until softened. Stir in flour and cook for another minute, then add stock and bring to a boil, stirring constantly. Cook mushroom sauce for 2-3 minutes, then reduce heat, add cream and continue stirring for another minute.
Return chicken to skillet, add dill and heat through for 2-3 minutes. Serve immediately.
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