Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) ground chicken
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (optional, e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (packed) fresh parsley, chopped
  • 2 tablespoons (30ml) fresh thyme leaves, chopped
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)
  • Cooked rice, mashed potatoes, or egg noodles

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground chicken and brown, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet. Sauté until softened, about 5 minutes. Add sliced mushrooms and cook until tender, about 5 minutes more.
  3. Sprinkle flour over the chicken and vegetables. Cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened slightly.
  5. Stir in heavy cream, parsley, thyme, and lemon juice. Season with salt, pepper, and a pinch of nutmeg (if using). Heat through, but do not boil.
  6. Serve hot over cooked rice, mashed potatoes, or egg noodles. Garnish with extra parsley, if desired.