Crispy Thyme Chicken With Mushroom Sauce Recipes

CRISPY THYME CHICKEN WITH MUSHROOM SAUCE

Crispy thyme chicken with mushroom sauce image

A wholesome and tasty chicken meal using only 5 ingredients

Provided by Mary Cadogan

Time 35m

Number Of Ingredients 5

Ingredients

4 part-boned chicken breasts, skin on
10 sprigs lemon thyme
2 cloves garlic , chopped
400g chestnut mushrooms
142ml carton double cream

Steps:

Set the oven to a moderate temperature (160C-180C/gas 3-4). Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

Nutrition Facts : Calories 347 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.62 milligram of sodium

CHICKEN IN THYME CREAM SAUCE

Chicken in Thyme Cream Sauce image

Make and share this Chicken in Thyme Cream Sauce recipe from Food.com.

Provided by JustJanS

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breast fillets (about 200g each)
4 tablespoons plain flour
2 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme (, lemon thyme is best)
1 tablespoon dry sherry
125 ml cream

Steps:

Toss the fillets in the flour, and shake off any excess.
Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
Sprinkle on the thyme and turn the fillets over.
Add the sherry and half the cream and boil for 2-3 minutes.
Turn the fillets again and pour over the remaining cream.
Season to taste and serve.
I like this with a jacket potato and a green vegetable.
Also a nice young riesling.

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