Chicken and Wild Mushrooms with White Wine and Cream

Ingredients

• 2 pounds boneless , skinless chicken thighs, cut into 2-inch pieces
• 1 pinch salt and pepper to taste
• 1 tablespoon olive oil
• 2 medium shallots , finely chopped
• 3 cloves garlic , minced
• 16 ounces sliced assorted wild mushrooms , such as chanterelles or shiitake
• 2 cups Swanson® Chicken Broth
• 0.5 cups dry white wine
• 1 bay leaf
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons flour
• 0.5 cups cream

Instructions

1. 1

   Season chicken with salt and pepper.

2. 2

   Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.

3. 3

   Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.

4. 4

   Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.