0 recipes from contoocook and beyond


2 tbsps. butter
l chicken cut into 8 pieces
3/4 lb. mushrroms, sliced
l/2 cup chopped onion
2 tbsps. flour
2 l4-l/4 oz. cans chicken broth
l cup whipping cream
l/2 tsp. dried rosemary, crumbled
Melt butter in Dutch oven over med-high heat. Season chicken
generously with s & p. Add to Dutch oven & cook until golden brown,
turning occasionally, about 8 mins. Remove chicken. Add mushrooms
and onion and saute until mushrroms ar golden brown, about 6 mins.
Sprinkle mushroooms & onion with flour & stir over med. heat for
2 mins. Mix in chicken broth, cream & rosemary. Boil until liquid
thickens slightly, about l0 mins. Return chicken to Dutch oven. Cook
until chicken is tender a about 25 mins. Transfer chicken to platter
Boil liquid until reduced to sauce, about l0 mins. Spoon sauce over
chicken and serve.
Serves 4.

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