A Get the chicken breasts golden brown by browning them on both sides. Take it off the heat and put it aside.
Step Two: **Prepare the Vegetables** – Put the butter in the same pan.
– A Before the garlic and onions become transparent, sauté them.
– A After the mushrooms have begun to brown and shed their moisture, add the slices and continue cooking.
3. **Prepare the Sauce:** – Coat the mushrooms with the flour by sprinkling it over them and stirring to combine.
– A Make sure there are no lumps by slowly adding the chicken broth and white wine (if used) while stirring frequently.
– A Simmer the mixture after adding the Worcestershire sauce.
4. Simmer and Combine: – The chicken breasts should be returned to the skillet.
- A Add the heavy cream and mix well.
- A The stew needs around twenty to twenty-five minutes to simmer over low heat, or until the chicken is cooked through and the sauce has thickened.
- To serve, top with coarsely chopped parsley. – Hot chicken and mushroom stew is best served over cooked pasta, rice, or mashed potatoes.
Savor every bite! Please do not hesitate to inform me of any dietary restrictions or requests for substitutions.
Have fun!
