CREAMY CHICKEN AND MUSHROOM STEW

Creamy Chicken and Mushroom Stew

Ingredients
2 lbs chicken boneless skinless thighs (sliced in half if large)
1/4 cup flour
2 tablespoons butter
12 oz mushrooms, sliced
1 onion, diced
5 garlic cloves, minced
1 3/4 cups chicken broth
1 large potato, peeled and cut into 1/4 inch slices, then cut slices in fourths
3/4 cup heavy cream

Directions
Season chicken on both sides with salt and pepper and coat with flour.
Heat oil in a pan over medium high heat and sear chicken smooth side down for 4 minutes. Flip and cook for another 3 minutes. Remove and set aside.
Melt butter over medium heat and sauté mushrooms, onions and garlic for 5 minutes.
Add chicken broth and potatoes and season well with salt and pepper.
Return chicken back to the pan and bring to a boil. Lower the heat to medium low, cover and cook for 15 minutes.
Remove lid, add heavy cream and bring back to a boil. Lower heat to medium low and cook uncovered for another 5 minutes.

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