Smothered Chicken in Mushroom Sauce

Ingrédients

• 21 oz whole white mushrooms ((washed and patted dry))
• 1 2/3 cup heavy cream
• 1/4 cup sour cream
• 1 Tbsp vinegar
• 1 bay leaf
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 tbsp avocado oil (divided)
• 2 tbsp unsalted butter
• 1 1/2 pounds chicken breast ((cut into thick strips))
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp black pepper

Préparation

1. 1

   Sauté whole mushrooms: In a large skillet, sauté the whole mushrooms in 2 Tbsp oil for 10 minutes over medium heat. Season with 1/4 tsp salt, and 1/8 tsp black pepper. Transfer to a bowl.

2. 2

   Coat chicken in flour: Season the chicken strips with 1 tsp salt and 1/4 tsp black pepper. Dredge chicken in flour. Reserve 1 tbsp of the flour for the sauce.

3. 3

   Pan sear the floured chicken pieces: In the same skillet the mushrooms cooked in, melt 2 tbsp of butter and 2 tbsp of oil over medium heat. Add the floured chicken pieces to the pan and fry on each side for about 2 minutes. Transfer chicken pieces to a plate lined with paper towels and cook one more batch.

4. 4

   Deglaze the pan with white vinegar: After frying the second batch of chicken remove the chicken from the pan. Add 1 tbsp of the reserved flour. Whisk until incorporated (add 1 Tbsp oil if too dry). Then add the reserved mushrooms and 1 Tbsp of vinegar to deglaze the pan and add flavor to the gravy.

5. 5

   Add the cream to make a savory gravy: Stir in the 1 2/3 cups cream, 1 bay leaf, 1/4 tsp salt, 1/4 tsp pepper and bring to a boil. Lower the heat and stir in 1/4 cup sour cream and the fried chicken pieces. Simmer uncovered, on low for 6 minutes.

6. 6

   Serve: Garnish with parsley if desired. Serve over egg noodles or whatever you like.