Ingredients

The following ingredients have 4 Servings
  • 1 package (20 oz) boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups diced yellow onions
  • 1 cup diced peeled carrot
  • 1 cup diced celery
  • 1 lb white mushrooms, chopped
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup dry white wine
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon chopped fresh thyme leaves

Instruction

  • Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
  • Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
  • Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.