This is a simple-to-make dish and tastes great. I used chicken strips, as they are very lean and easy to cut into bite-size pieces.
Since I was cooking this for a party, I had to make it the night before, so I deliberately added a cup more broth to "marinate" the chicken. I reheated the chicken in a slow cooker. You could easily thicken the broth with a bit more flour, which is what I'm going to do with the leftovers, and serve it with rice.
I really love the combination of flavors in this recipe. Think about making it for dinner tonight!
Salt, to taste
3 pounds chicken pieces
2 tablespoons butter
1 cup chicken stock
3 shallots, minced
1 tablespoon chopped fresh chervil
1/2 teaspoon chopped fresh thyme
1 tablespoon all-purpose flour
1-1/2 cups sliced mushrooms
1/4 cup dry white wine
Sprinkle salt on the chicken. In a Dutch oven over low heat, melt the butter. Add the chicken, cooking slowly to brown on all sides. Add the stock and simmer for 10 minutes. Add the shallots, chervil, and thyme and simmer for 5 minutes. Add the flour and whisk until smooth. Add the mushrooms and wine, cover, and simmer for 15 minutes, or until the chicken is tender.
Makes 4 servings.