Creamy Chicken and Mushrooms

Ingredients

• 0.3 teaspoon pepper black
• 1  celery stalk 
• 0.5 cup crème fraîche 
• 8 ounces cremini mushrooms sliced
• 0.5 cup cooking wine dry white
• 2 teaspoons flour all-purpose
• 2 teaspoons garlic minced
• 0.5 teaspoon kosher salt 
• 4 cups lower-sodium chicken broth fat-free
• 12 ounce whole-grain bread toasted
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 0.5 cup shallots thinly sliced
• 24 ounce chicken breast halves boneless skinless
• 3  thyme sprigs 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Combine chicken broth, water, onion, thyme sprigs, and celery stalk in a saucepan.
2. Add chicken; bring to a simmer. Simmer gently for 15 minutes or until chicken is done.
3. Remove chicken from pan; cool. Shred chicken. Strain cooking liquid through a sieve over a bowl, reserving 1 cup cooking liquid; reserve remaining cooking liquid for another use. Discard solids.
4. Heat a skillet over medium-high heat.
5. Add olive oil, shallots, and garlic; saut 1 minute, stirring frequently.
6. Add cremini mushrooms, kosher salt, and black pepper; saut 3 minutes.
7. Add wine; cook until liquid evaporates. Stir in flour; cook 1 minute. Stir in reserved cooking liquid; bring to a boil. Cook 1 minute.
8. Remove from heat; stir in chicken and crme frache.
9. Serve over toasted bread slices.