Chicken and Mushroom Stew

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper.
   • Heat the olive oil in a large skillet over medium-high heat.
   • Brown the chicken breasts on both sides until golden, then remove them from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the butter.
   • Sauté the onions and garlic until they become translucent.
   • Add the sliced mushrooms and cook until they release their moisture and start to brown.
3. Make the Sauce:
   • Sprinkle the flour over the mushrooms and stir to coat.
   • Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps.
   • Add the Worcestershire sauce and bring the mixture to a simmer.
4. Combine and Simmer:
   • Return the chicken breasts to the skillet.
   • Pour in the heavy cream and stir to combine.
   • Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
5. Serve:
   • Garnish with freshly chopped parsley.
   • Serve the chicken and mushroom stew hot, over rice, mashed potatoes, or pasta.

Enjoy your meal! For any modifications or dietary preferences, feel free to let me know!