Sautéed Chicken/Sauté de Poulet
Servings: 4 people
Ingredients
- 1 kilo chicken fillet, cut into serving pieces
- 0.33 cup flour All-purpose
- 0.5 teaspoon salt
- 0.25 teaspoon thyme Fresh is better, but works with dried - for seasoned flour
- 0.25 teaspoon black pepper
- 2 tablespoon butter or margarine
- 1 tablespoon olive oil
- 0.5 teaspoon thyme
- 1 bay leaf Finely crumbled
- 2 cloves garlic minced
- 1.5 cup chicken broth
- 1 cup mushrooms sliced
Instructions
- Wash chicken pieces under cool running water. Pat dry with paper towels
- Add flour, salt and thyme in ziplock bag and shake well. Now add chicken pieces into the bag, one at a time, and shake to coat with flour
- Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice
- Sprinkle chicken pieces with thyme, bay leaf and garlic. Slowly add chicken broth and mushrooms into skillet/pot
- Stir gently. Cover the skillet/pot, but leave a small opening through which steam can escape. Cook over low heat for about 30 minutes, or until about half of the sauce has cooked away and the chicken is tender
- Spoon sauce over chicken pieces when you serve them.
Notes
Goes well with a variety of pastas or rice. In my opinion, sauce is a little bland and can use a little more flavor. Haven't quite figured out how as yet.