2 whole chicken breasts, cut into 4 portions
"1/2 cup (of) salt"
"1/4 teaspoon black pepper"
1 can or jar of mushrooms
6 tablespoons butter or margarine
3/4 cup finely chopped onion
1 cup white wine
1 cup chicken broth (use bouillon cube)
2 cloves garlic, minced
2 sprigs fresh thyme, chopped
1/2 cup all-purpose flour
1/2 cup heavy cream, whipped
1 tablespoon red wine vinegar or Madeira wine
1 tablespoon cognac
2 whole chicken breasts, cut into 4 portions
"1/2 cup (of) salt"
"1/4 teaspoon black pepper"
1 can or jar of mushrooms
6 tablespoons butter or margarine
3/4 cup finely chopped onion
1 cup white wine
1 cup chicken broth (use bouillon cube)
2 cloves garlic, minced
2 sprigs fresh thyme, chopped
1/2 cup all-purpose flour
1/2 cup heavy cream, whipped
1 tablespoon red wine vinegar or Madeira wine
1 tablespoon cognac
Season the chicken with salt and pepper
Drain the mushrooms and reserve the liquid
In a skillet, sauté the onion and chicken in 1/4 cup butter until the onion is translucent
Cover the skillet and cook for 10 minutes, flipping halfway through
Add the white wine, chicken broth, mushroom liquid, garlic, thyme, and flour
Bring to a simmer
Let it cook for 45 minutes or until the chicken is tender, then remove from heat
Keep warm in a serving dish
Whisk together 1 tablespoon butter and 1 tablespoon flour, then add to the sauce and stir to combine
Add the heavy cream, red wine vinegar, and cognac
Bring to a simmer and cook for 3 minutes
Strain the sauce through a fine-mesh sieve and pour over the chicken
Meanwhile, melt 1 tablespoon butter in a small skillet and sauté the drained mushrooms until tender, about 5 minutes
Use as garnish for the serving dish
Serve hot.
