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Smothered chicken with creamy mushroom gravy from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • ground allspice
  • chicken breasts
  • heavy cream
  • thyme
  • mushrooms

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Notes about this recipe

  • Breadcrumbs on March 30, 2016

    p. 270 – Some fresh County mushrooms were the inspiration for this quick and delicious meal. Taking the advice of Epicurious reviewers, I seasoned my dredging flour aggressively and the resulting chicken was tender, juicy and flavourful. I deglazed the pan with about 2tbsp of dry sherry. I might add a little Dijon mustard to the sauce next time as well. I served the dish atop some steamed brown rice however I think we’d have preferred it with roast potatoes. Worth repeating. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9831755

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