Elevate your chicken tetrazzini recipe with an elegant mixture of porcini and cremini mushrooms and a rich sauce of broth, ...

Make the Sauce: Pour in the chicken broth to deglaze the skillet, using a spoon to scrape up any flavorful browned bits stuck to the bottom. Let this simmer for about 1 minute.

Remove from heat, turn chicken skin-side up, and add 1/2 cup wine to the skillet. Place it in the preheated oven for 25 minutes (internal temperature should be 185 degrees).

Cook until chicken skin is nicely browned, about 6 minutes, lowering the heat a little if needed. Remove from heat, turn chicken skin-side up, and add 1/2 cup wine to the skillet.

Directions Melt 1 tablespoon of the butter in a skillet over low heat. Add the mushrooms and shallot and cook, stirring often, until they have first released any liquid and then reabsorbed it ...

This take on the popular mushroom cognac cream sauce is one of mine. Preparing it is second nature to me, and that familiarity brings ease and comfort, making it a go-to when I crave a little ...