Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon (1/2 oz) unsalted butter
  • 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 2 medium (2 cups) carrots (peeled and finely diced)
  • 2 small stalks (1 cup) celery (finely diced)
  • 1 small (1 cup) onion (finely diced)
  • 2 teaspoons fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 8 ounces (3 cups) white or cremini mushrooms (finely sliced)
  • 1/4 cup all-purpose flour
  • 2 cups canned chicken broth or homemade chicken stock
  • 1/4 cup heavy cream
  • Fresh thyme or fresh parsley (for serving)

Instruction

  • In a large, deep heavy skillet over medium-high heat, warm the oil and butter.
  • Add the chicken and cook, stirring occasionally, until it just starts to brown on the outside, 6 to 8 minutes.
  • Using a slotted spoon, transfer the chicken to a plate.
  • Add the carrot, celery and onion to the skillet along with the fresh thyme, a big pinch of salt and a few grinds of black pepper. Cook over medium heat until the vegetables just start to soften, 4 to 7 minutes.
  • Toss in the mushrooms and cook until they start to brown and release their juices, 4 to 6 minutes.
  • Sprinkle the flour over the vegetables and stir until completely coated.
  • Pour in 1 cup of stock and cook until the liquid starts to thicken, about 15 seconds.
  • Return the chicken back to the skillet, then pour in the rest of the stock and increase the heat to high. Bring the mixture to a boil.
  • Once the mixture is bubbling, reduce the heat to medium-low and simmer until the liquid has reduced and thickened, 10 to 15 minutes. It should look like a slightly watery stew at this point.
  • Reduce the heat to low and add the cream. Stir through and cook over low heat until desired sauce consistency is reached.
  • Season to taste with salt and pepper and sprinkle with fresh herbs to serve.