I love sauces. To the point where I eat most of my meals out of a bowl. I’ve gotta have something to contain all that goodness, right? Today it was cold outside- and I mean cold– and we all know what’s worse than being cold. That’s right. Being cold and hungry! That’s why this creamy mushroom chicken was the perfect choice for tonight’s meal. Its sauce is rich and creamy, and the mashed potatoes make it the perfect amount of hearty to get you through ’till bedtime. Not only that, it’s so quick and easy to throw together. Yum!
Brown your chicken in a drizzle of olive oil and sprinkle with salt and pepper.
While your chicken is browning, slice up some mushrooms. Or rather, have one of your kids slice mushrooms for you. Georgia sliced our mushrooms today- not bad for a three year old! Once your chicken is done browning, remove it from the pan and cover with foil to keep it warm. Then drizzle a little more olive oil into the pan and brown your mushrooms.
You can also peel and chop some potatoes to boil and mash. There’s just something about mashed potatoes that makes me feel warm and fuzzy on the inside.. Mmmm. Potatoes speak to my soul.
Once your mushrooms have browned, pour in some booze (I used white wine today but I promise you pretty much any wine will work. I also wrote a quarter cup in the recipe, but a little extra won’t hurt anyone… You’re cooking it off anyways).
Add cream, thyme, and nutmeg and cook until it reaches a thick, sauce-like consistency. I cook mine until it boils big, thick bubbles and turns slightly darker. Salt and pepper to taste.
Place your chicken over mashed potatoes and drown in yummy cream sauce. Ahh, warmth. Enjoy![amd-zlrecipe-recipe:48]
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.