Smothered Chicken with Mushrooms

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Mushrooms

  Portabella, raw

  1 cup diced or 84g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast fillet or 354g

• Chicken thigh

  Broilers or fryers, meat only, raw

  3 thigh, bone and skin removed or 207g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onion Yellow

  1 med raw - Whole Foods Market

  1 medium raw or 110g

• Heavy Whipping Cream

  Organic Valley - Freshdirect

  8 oz or 227g

• Sherry Cooking Wine

  Pompeian

  2 tbsp or 100g

Directions

1. Preheat oven to 350 degrees F.
2. Melt 2 tablespoons of butter in a 5 1/2 quart Dutch oven over medium heat. Saute the mushrooms briefly and then transfer to a plate and reserve.
3. Coat the chicken pieces with the seasoned flour.
4. Add the remaining 2 tablespoons of butter and the oil to the Dutch oven and brown the chicken pieces on both sides in batches. Spoon off the excess fat.
5. Add the chicken back into the pot. Scatter the mushrooms and onions over the chicken pieces in the Dutch oven. Pour the cream and sherry over the chicken. Lay a piece of parchment paper, cut into a circle large enough to cover the meat, over the top of the pot and cover with a lid.
6. Bake for 50 minutes. Remove from the oven and serve.

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