Ingredients:
1/3 cup all-purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large boneless skinless chicken breast halves
1/4 cup butter
1 lb mushrooms, thinly sliced
1 small onions, chopped
1 cup whipping cream
1 cup canned low sodium chicken broth
Directions:
Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
Set aside 1 tablespoon of flour mixture.
Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
Melt butter in heavy large skillet over medium-high heat.
Add chicken to skillet.
Saute until brown, about 4 minutes per side.
Transfer chicken to plate.
Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
Saute until mushrooms are brown, about 5 minutes.
Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
Add cream and broth and bring to boil, stirring occasionally.
Return chicken and any collected juices to skillet.
Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
Season with salt and pepper.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.