8ouncesmushrooms, washed and cut in half or quartered
1/2cupdry white wine such as Chardonnay or Sauvignon Blanc
1 1/2cupreduced sodium chicken broth
1tablespoonfreshly squeezed lemon juice
3tablespoonsminced fresh dill1 or 2 teaspoons dried dill weed
Preheat oven to 400ºF.
Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with 1/2 teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
Discard extra oil/fat in pan, leaving about 1 tablespoon.
Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2-3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2-3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
Nestle chicken into pan juices and place in oven. Bake uncovered for 20-25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Omit the cream and butter for a lighter or non-dairy version.
Instead of pearl onions, substitute one cup chopped yellow onion.
Use bone in chicken breasts, or a cut up whole chicken. Or, if you prefer, remove the skin from the chicken. Or use boneless skinless chicken. Basically, any chicken you want!
Don't like to use alcohol when cooking? Substitute an additional 1/2 cup chicken broth for the wine.