Smothered Chicken With Creamy Mushroom Gravy

• 1/3 cup all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 4 large boneless skinless chicken breast halves
• 1/4 cup butter
• 1 lb mushroom, thinly sliced
• 1 small onion, chopped
• 1 cup whipping cream
• 1 cup canned low sodium chicken broth

1. Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
2. Set aside 1 tablespoon of flour mixture.
3. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
4. Melt butter in heavy large skillet over medium-high heat.
5. Add chicken to skillet.
6. Saute until brown, about 4 minutes per side.
7. Transfer chicken to plate.
8. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
9. Saute until mushrooms are brown, about 5 minutes.
10. Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
11. Add cream and broth and bring to boil, stirring occasionally.
12. Return chicken and any collected juices to skillet.
13. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
14. Season with salt and pepper.

flour, thyme, ground allspice, chicken, butter, mushroom, onion, whipping cream, chicken broth

Taken from www.food.com/recipe/smothered-chicken-with-creamy-mushroom-gravy-21256 (may not work)