Categories: Chicken, LC, Mushrooms

Ingredients

• 1/4 Almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2 tablespoons olive oil or cooking oil
• 2 large onions, chopped (2 cups)
• 6 cups halved fresh mushrooms, such as morel, chanterelle, shiitake (stems removed), and/or button
• 2 cloves garlic, minced
• 3/4 cup dry white wine or chicken broth
• 3/4 cup chicken broth
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2 tablespoons whipping cream (optional)

Directions

1. In a plastic bag combine flour, salt, and black pepper. Add chicken pieces, a few at a time, shaking to coat. In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally. Remove chicken from skillet; set aside.

2. Add onions, mushrooms, and garlic to skillet. Cook 4 minutes, stirring occasionally and scraping up any browned bits. Return chicken to pan. Add white wine or chicken broth, broth, basil, and thyme. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and an instant-read thermometer registers 170 degree F for breasts or 180 degree F for thighs and drumsticks. Remove chicken; cover and keep warm.

3. Increase heat to medium and gently boil sauce, uncovered, for 5 minutes. If desired, stir in whipping cream. Serve chicken and sauce seasoned to taste with salt and freshly ground black pepper. Makes 6 servings.

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