You may also like
Categories:
chicken broth water onion thyme celery skinless olive oil shallots garlic cremini mushrooms kosher salt black pepper white wine flour Creme Fraiche bread slices
Viewed: 61 - Published at: 9 years agoIngredients
- 4 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/3 cup chopped onion
- 3 thyme sprigs
- 1 celery stalk
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup thinly sliced shallots
- 2 teaspoons minced garlic
- 8 ounces sliced cremini mushrooms
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 2 teaspoons all-purpose flour
- 1/2 cup creme fraiche
- 6 (2-ounce) toasted whole-grain bread slices
Method
- Combine chicken broth, water, onion, thyme sprigs, and celery stalk in a saucepan. Add chicken; bring to a simmer. Simmer gently for 15 minutes or until chicken is done. Remove chicken from pan; cool. Shred chicken. Strain cooking liquid through a sieve over a bowl, reserving 1 cup cooking liquid; reserve remaining cooking liquid for another use. Discard solids. Heat a skillet over medium-high heat. Add olive oil, shallots, and garlic; saute 1 minute, stirring frequently. Add cremini mushrooms, kosher salt, and black pepper; saute 3 minutes. Add wine; cook until liquid evaporates. Stir in flour; cook 1 minute. Stir in reserved cooking liquid; bring to a boil. Cook 1 minute. -Remove from heat; stir in chicken and creme fraiche. Serve over toasted bread slices.
