Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.
This recipe was delicious! One of my daughter’s, who is not a chicken fan, loved it. The only thing is the sauce didn’t get thick at all for me. So I just poured it over the chicken as it was and let it bubble in the oven. Will definately make this again.
This was so good. We try a variety of chicken recipes because I have a daughter who only eats chicken and fish. It was nice to find a recipe that was really good!
My kids totally loved this dish and are requesting it again. I steamed up some french green beans and placed them over a bed of steamed rice. I used boneless chicken breasts instead of thighs. After taking the chicken out of the oven. I sliced it up and then topped with the sauce. I will definitely repeat this mean and next time try some different mushrooms and a larger quantity than called for in the directions.
This chicken dish is soo good! I actually double the chicken and add extra mushrooms. Very tender and the flavors are amazing.
Ingredients:
2 cups chicken broth
1/2 cup chopped onion
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Ingredients:
2 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1 cup white wine
1/2 cup sliced fresh mushrooms, or more to taste
1 teaspoon dried rosemary
1 teaspoon dried sage1 cup heavy cream
2 tablespoons butter
1/2 lemon, juiced
1 tablespoon capers, drained
1/2 cup cornstarch, or as needed
4 skinless, boneless chicken thighs
2 tablespoons olive oil
Directions:
Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
Preheat oven to 350 degrees F (175 degrees C).
Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9×9-inch baking dish and pour the sauce over the chicken.
Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).
Looking for a quick, easy chicken breast recepe- try this one. Followed the directions and it turned out exactly as described. Probably the most juicy chicken breast I’ve ever cooked. Really enjoyed the discussion regarding the experimental process to arrive at this recipe. Thanks so much!
What a delicious recipe! I tried it today with bone-in breasts and the timing was perfect. They were succulent and tender, and cooked just right. I’m done trying to figure out how to bake tasty chicken breasts. This is my new go-to recipe. Thank you so much.
Source : allrecipes.com