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Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Creamy Chicken with Mushroom & Broccoli

Creamy Chicken with Mushroom & Broccoli

This is our take on Julia Child's Supremes De Volaille Aux Champignons. We traded the heavy cream for half and half, cut back the butter, and added broccoli. Trust me when I say that it is still very rich and absolutely delicious. We are saving this recipe for a dinner party.

Ingredients:

4 medium-sized boneless, skinless chicken thighs
8 ounces sliced fresh mushrooms
3 tablespoons butter, divided into 2 and 1
salt & black pepper
1 tablespoon minced shallots
cooked egg noodles

For the Sauce:

1/4 cup chicken stock
1/4 cup port wine - We used the Yalumba Tawny Port
The original recipe just called for Port but we though Tawny would work well... 
4 ounces cream cheese at room temperature, cut into pieces
2  tablespoons freshly minced parsley
1/2 cup half & half, warmed slightly in microwave
1—2 cups broccoli, cut into florets and steamed in advance
Salt & pepper

Preparation:

Season the chicken with salt & pepper. Heat 2 tablespoons of butter in large Dutch oven until foaming. Stir in shallots and sauté a moment. Brown chicken on each side until golden and cooked through. Remove and cover with foil.

Add 1 tablespoon of butter and sauté mushrooms until tender. Leaving the mushrooms in the pan, add the stock and port wine, boiling down a little, then add cream cheese, stirring until melted. Stir in the warm half & half. Add in steamed broccoli, garnish with parsley and serve with noodles.  This is a perfect match for riper style of Pinot Noir.