Chicken and Mushroom Stew

Chicken and Mushroom Stew

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups sliced mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation:

1. Prepare the Chicken:
   • Season chicken breasts with salt and pepper.
   • In a large skillet over medium-high heat, heat olive oil.
   • Brown chicken breasts on both sides until golden. Remove from skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add butter.
   • Sauté onions and garlic until translucent.
   • Add sliced mushrooms and cook until they release moisture and begin to brown.
3. Make the Sauce:
   • Sprinkle flour over mushrooms and stir to coat.
   • Slowly pour in chicken broth and white wine (if using), stirring constantly to avoid lumps.
   • Add Worcestershire sauce and bring to a simmer.
4. Combine and Simmer:
   • Return chicken breasts to the skillet.
   • Pour in heavy cream and stir to combine.
   • Reduce heat to low and simmer stew for 20-25 minutes, or until chicken is fully cooked and sauce has thickened.
5. Serve:
   • Garnish with freshly chopped parsley.
   • Serve hot over rice, mashed potatoes, or pasta.

Enjoy your meal! If you have any dietary preferences or would like modifications, please let me know.