Chicken In Mushroom Sauce

Chicken in Mushroom Sauce
serves 4-5 people

3 shallots
8oz button mushrooms
1-2 lbs of poultry (4 breasts, thighs and drumsticks)
1 Tbsp vegetable oil
2 Tbsp butter
2 or 3 cloves of garlic, minced or pressed
1/2 tsp of paprika
1/4 tsp of pepper
1/4 tsp of salt
3.5 Tbsp cider vinegar
1 Cup chicken broth
3 Sprigs of thyme
3/4 Cup Half and Half or Heavy Whipping Cream
3 tsp of Dijon mustard
Gruyére or grated Parmesan
2 Tbsp fresh parsley, chopped

1. Dice the shallots fine. Set aside
2. Slice the bottom of the stems off of the mushrooms and clean them. Set aside
3. Trim off any fat from the chicken. Set aside.
4. Heat the vegetable oil a large cast iron pan over medium heat.
5. When the oil is hot, add the chicken and season with salt. Sauté for around 3 minutes.
6. Flip the chicken and cook for another 2 minutes. Remove from pan.
7. In the same pan, reduce heat and add shallots, butter, paprika, and pepper. Sauté for 2 minutes.
8. After 2 minutes add the garlic. Sauté for 1 minute.
9. Add the whole mushrooms and stir well.
10. Immediately add vinegar and stir well to deglaze the pan.
11. Once the vinegar has almost entirely evaporated, add the broth. Continue to deglaze the pan.
12. Add the chicken back into the pan along with any accumulated juices.
13. Add the time on top without stirring it in. Cover and simmer over ow heat for 20 minutes.
14. After 20 minutes, remove the chicken to a plate and discard the thyme.
15. Add the cream and dijon mustard. Stir to combine.
16. Chop the parsley fine and add to the pan. Stir to combine.
17. Grate the cheese to your taste and stir into the sauce.
18. Salt to taste.
19. Return the chicken back to the pan. Baste the chicken with the sauce.
20. Cover the pan and let simmer for 5 minutes to reheat the chicken.

Serve the chicken on a plate and spoon the sauce and mushrooms over the top. Serve with rice and a vegetable.

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