0.5lbboneless chicken breasts cut into bite-size pieces
1tablespoonolive oil
2tablespoonsunsalted butter
4 garlic cloves - large, minced
1onion - large, diced
2carrots - diced
2stalks of celery - diced
1cupmushrooms thinly - sliced
½teaspoondried thyme
½teaspoondried rosemary
1teaspoonoregano
1teaspoonchili flakes - optional
1teaspoonblack pepper powder - divided
1teaspoonsalt - divided
3tablespoonsall-purpose flour
4cupschicken stock
1bay leaf
½cuphalf and half
2tablespoons parsley - chopped
Instructions
First cut your chicken into bite size pieces, add to a bowl and season chicken pieces with salt and pepper, to taste.
In large pot or dutch oven, add oil and once hot add chicken pieces, and cook until golden (about 2-3 min), then transfer the chicken onto a plate.
To the same pan, add butter and melt over medium heat. Once melted, add minced garlic, and sauté until fragrant.
Then add onions, carrots, and celery, cook for 2-3 minutes.
Add mushrooms and cook for additional 2 minutes, stir occasionally. Next, add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt.
Then add all-purpose flour and sauté until the flour is lightly browned for about 1 minute.
Once browned, add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes, stir frequently.
Lastly, stir in half and half and cook for another 1-2 minutes and remove form heat. Season with extra salt and pepper to taste.
Serve immediately, garnished with chopped parsley.
Notes
This Recipe Can be Doubled: This chicken mushroom is a great recipe to meal prep or share with a large crowd, double the recipe by proptionally increasing ingredients.
No Half and Half: No Half and half? No problem, make your own, it is just equal parts of whole milk and fresh light cream.