Ingredients:
2 lbs skinless chicken thighs ( or breasts)
4 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
1 cup dry white wine
3 cups chicken stock
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons fresh scallions
1/2 lb button mushrooms
1 tablespoon fresh lemon juice
16 whole shallots
1/2 cup water
1 teaspoon sugar
6 tablespoons whipping cream
Directions:
Wash the chicken pieces and dry with paper towels.
In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
Add half the chicken and brown all sides about 10 minutes.
Set aside.
Repeat with the remaining butter and chicken.
Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
Simmer for 4 minutes.
Add the wine, bringing up the temperature until it reaches boiling point.
Then add the chicken stock and keep stirring until it is well mixed.
Season with salt and pepper.
Cover and cook for 25 minutes over low heat, stirring occasionally.
Sauce:.
In a frying pan, heat remaining butter over medium heat.
Add the scallions, mushrooms and lemon juice.
Cook 3 minutes.
Set aside.
In the same pan, add shallots, water and sugar.
Simmer for 10 minutes until soft.
Add this mix to reserved mushrooms.
Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
Boil the sauce until it is the consistency of a smooth gravy.
Add the cream, mushrooms and shallots.
Season with salt and pepper if necessary and cook 2 minutes.
Pour the sauce over the chicken.
Sprinkle with parsley before serving.
Serves 4.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.