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1
In a large plastic bag, add the chicken in with the flour and toss to coat.
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2
In a large skillet or Dutch oven over medium heat, melt the butter and add the shallots, mushrooms and garlic.
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3
Once the shallots are translucent, about 3 minutes, add the wine or apple brandy and cook until reduced by half.
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4
Add the chicken and saute.
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5
Turn heat to medium low and add the stock and thyme.
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6
Bring to a boil.
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7
Reduce the heat and add cream and mustard.
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8
Cover and simmer 30 to 40 minutes until meat is very tender.
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9
Whisk in the butter-flour mixture and continue whisking until desired consistency is reached.
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10
Season with salt and pepper and serve with rice.
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11
Variations:
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12
You may use boneless beef chuck or thinly sliced pork tenderloin to change this recipe.
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13
Herbs, spices and onions (red or green onion) can be interchanged to create variations of this meal.
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14
Beef broth can replace chicken broth and for pork I like to do half chicken and half beef broth.
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15
If the sauce is too creamy for your taste, add a teaspoon of Worcestershire sauce to enhance the beef flavor.
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16
3 slices of bacon, diced and cooked may be added.
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17
Use the grease from the bacon to cook the onions and mushrooms.
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18
Top the dish with minced fresh chives.
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19
1/4 teaspoon Marjoram and 1 tablespoon of sweet Hungarian paprika can be substituted for other spices in the recipe.
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20
A favorite combination of ours came from our good friend Joe Graber.
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21
Joe does a version of this and adds 2 teaspoons ground green peppercorns or rinsed, drained and brined green peppercorns to the sauce.
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22
The mushrooms in this recipe are optional.
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23
When we just need a quick family meal, we make this without mushrooms and everyone loves it!
