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Reviews Date of last review
Thu September 13, 2007
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Description: REAL cooking...not faking...with soy products, splenda or pork rinds.
Ingredients: 1 1/2 tablespoons olive oil
1 (4-pound) chicken, cut into 8 pieces

1 tablespoon minced garlic
1 pound mixed fresh wild mushrooms (such as crimini, porcini and/or stemmed shiitake), sliced
2 cups chicken stock or low-salt broth
1/3 cup chopped fresh parsley, plus 2 tablespoons

1/2 cup whipping cream

How To Prepare: Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and cook until brown, about 4 minutes per side. Transfer chicken to plate. Add garlic to pot and sauté 30 seconds. Add mushrooms; sauté until tender and brown, about 6 minutes. Return chicken to pot. Add stock and 1/3 cup parsley; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 25 minutes.

Uncover pot; boil until liquid is slightly reduced, about 8 minutes. Transfer chicken to plate. Add cream to pot and boil until liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Return chicken to pot; simmer 5 minutes longer. Transfer to platter. Sprinkle with 2 tablespoons parsley.

Number of Servings: 4
Carbs per serving - include all nutritional information if known: 2g, according to Mastercook...IF you eat 2 pieces of chicken
Effort (Easy, Average, Difficult): Easy

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