Sauteed Chicken With Mushrooms and Cream

Ingredients

• •2½ pounds frying chicken parts
• •2 cups mushrooms
• •3 tablespoons butter
• •1 tablespoon olive oil
• •salt
• •ground pepper
• •½ cup wine
• •¼ cup heavy cream

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Method

From foodista.com — read the original

1. 1Rinse the chicken in cool water, then pat dry with clean paper towels
2. 2Set a heavy-bottomed frying pan over moderately-high heat
3. 3Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan
4. 4When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper
5. 5Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.
6. 6Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.
7. 7While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning
8. 8When chicken is finished cooking, remove to a warm plate
9. 9Rapidly spoon all but a tablespoon of fat out of the pan.
10. 10Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off
11. 11Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken
12. 12Add the chicken and baste with the sauce and mushrooms.
13. 13Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature
14. 14Season again if necessary with salt and pepper