A delightful chicken dish simmered in a flavorful herb-infused sauce, perfect for a cozy dinner.
Marinate the chicken in the white wine for 2-3 hours in the refrigerator.
Marinating the chicken enhances its flavor and tenderness.
Remove the chicken from the marinade, reserving the liquid.
Pat the chicken dry with a paper towel for better browning.
Heat butter in a skillet over medium heat and sauté the chicken until golden brown on both sides.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken and set aside.
Keep the chicken warm by covering it with foil.
Add the onion and garlic to the skillet and sauté until fragrant.
Stir frequently to prevent burning.
Sprinkle the flour over the onions and garlic, stirring to combine.
Cook the flour for a minute to remove its raw taste.
Pour in the reserved marinade and stir until the mixture thickens.
Use a whisk to ensure a smooth sauce.
Return the chicken to the skillet and add salt, pepper, paprika, basil, and parsley.
Adjust the seasoning to your taste preference.
Cover and simmer for 30 minutes until the chicken is cooked through.
Check the chicken's internal temperature to ensure it's fully cooked.
Remove the chicken and place it on a serving platter.
Let the chicken rest for a few minutes before serving.
Add the mushrooms to the skillet and cook until tender.
Slice the mushrooms evenly for uniform cooking.
Stir in the half-and-half and cook until the sauce thickens.
Simmer gently to avoid curdling the cream.
Pour the sauce over the chicken and serve.
Garnish with additional parsley for a fresh touch.
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