Fungi Chicken

Ingredients

• 1 T olive oil
• 4 T butter
• 1 pound boneless, skinless chicken – thighs or breasts, cut into about 2″ pieces (I could beg you to use thighs, but I won’t 🙂
• 1 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 1/2 tsp dried thyme (or 2 generous tablespoons fresh thyme, better yet)
• 8 oz mushrooms, sliced;  – your choice.  To make it easy, just buy the pre-sliced ordinary ones
• 2/3 c white wine – or marsala, if you happen to have it
• 1/3 c chicken broth (or a little more)
• 1 tsp lemon juice
• 2 T heavy cream – or half & half (or a little more)
• 1/4 c parsley, chopped (optional)
• previously cooked pasta or rice (optional)
• a sprinkling of grated cheese; we like gruyere (optional)

In a large skillet over medium high heat, heat the oil and butter.  Add the chicken, salt, and pepper and stir and fry until the chicken is almost cooked – about 3-4 minutes.  Reduce the heat to medium and add the garlic, thyme, mushrooms, wine, and broth and simmer until the mushrooms are tender and the sauce has reduced – about 5 minutes.  Add the lemon juice and cream and bring back to a simmer.  If you want more broth, add a little more chicken broth and a little more cream.  If you’re worried about the chicken (especially breasts) getting dry, take them out before sautéing the mushrooms and then add them back in.  Add the parsley, if you want.

Remove the chicken from the heat.  Serve it on its own with crusty artisan bread – or add cooked pasta or rice.