👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. Lightly dredge them in flour, shaking off any excess.

   💡 プロのコツ: Dredging helps to create a golden crust and slightly thickens the sauce.
2. 2

   Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the floured chicken and sear until golden brown on all sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.

3. 3

   Add the remaining 1 tbsp of butter to the same skillet. Add the chopped onion and sauté until softened, about 3-4 minutes.

4. 4

   Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 5-7 minutes. Season with salt, pepper, and thyme if using.

5. 5

   Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Let it simmer for 1-2 minutes.

6. 6

   Reduce the heat to low. Stir in the all-purpose cream. Return the seared chicken to the skillet. Simmer gently for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened. Do not boil the sauce after adding the cream.

   💡 プロのコツ: Low heat is crucial to prevent the cream from separating.
7. 7

   Taste and adjust seasoning if needed. Stir in chopped fresh parsley just before serving.

   💡 プロのコツ: Fresh parsley adds a burst of freshness and color.