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Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish and coat chicken evenly on all sides.
In a Dutch oven or large pot over medium heat, melt 2 tablespoons butter and heat oil until hot; brown chicken on both sides. Remove chicken from Dutch oven.
Melt remaining 2 tablespoons butter in Dutch oven; add carrots, celery, and onion, and cook 3 minutes, stirring occasionally. Add broth, thyme, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; mix well. Bring to a boil.
Return chicken to Dutch oven, add mushrooms, cover, and simmer over low heat 40 minutes, or until chicken is no longer pink in center.