Dinner for one, two or more, this pretty simple dish is fit for a special occasion but easy enough for weeknight dining after work or school.
2 chicken thighs per serving but breasts can also be used
1 package of pre-sliced mushrooms of your choice
1 or 2 cans of cream of mushroom soup
1 shallot – chopped
1-1.5 cups of white wine (use wine that is of good enough quality to drink)
2 tsp of thyme
1 tsp of chicken bullion
1 cup all purpose flour
1 tsp salt
1/2 tsp of group black pepper
vegetable oil – enough to coat the bottom of your frying pan
- Clean your chicken pieces under cold water and trim off extra fat and skin (always the worst part of cooking chicken but worth it once done). I like to do a heavy sprinkle of salt to the chicken when cleaning, and rinse completely.
- In a shallow dish or you can use a large plastic bag like a zip lock, combine the flour, salt and pepper. Lightly dredge each piece of chicken in the flour.
- In a deep frying pan, coat bottom with vegetable oil and heat to medium. Carefully place chicken pieces into pan so that the pieces are not touching. Brown on both sides. You will likely need to do this in 2 or 3 batches. Remove finished pieces and place on a plate.
- When finished browning chicken and all pieces are removed onto a plate, add shallots to pan and lightly brown while stirring. You might need to add a little more oil if the pan is dry. Lightly salt and pepper the shallots. Add wine to the pan and loosen and stir the bits that have crusted onto the bottom of the pan. Try to stir and break down the bits and smoothen out your liquid mixture.
- Add mushrooms and cook for 4 to 5 minutes. Add more wine if desired.
- Add cream of mushroom. If adding 1 can, you should also add 1 can of water or more wine. If you are adding 2 cans of soup, you will need 2 cans of additional liquid. It should be a 1 to 1 soup to liquid mixture that goes into the pan. Stir until soup has smoothed out. Add the chopped thyme and a tsp of chicken bullion, if you have it. When the soup and mushroom mixture starts to simmer, careful add the chicken pieces back to the pan. Spoon some of the soup/mushroom mixture over the chicken.
- Simmer on low heat and cover the pan. Let cook for 35-40 minutes. You can also take the chicken and place it into a baking dish, cover with the soup/mushroom mixture (COVER WITH FOIL) and bake at 350 degrees for the same amount of time. Chicken breasts could take a little more time.
Serve with whatever side dish you want: mashed potatoes, rice, quinoa. Add some veggies and you’ll be set!