Roast Chicken with Wild Mushroom Sauce

Ingredients

• 1 tablespoon heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
• 1 ½ cups homemade or low-sodium store-bought chicken stock
• 1 tablespoon all-purpose flour
• 2 tablespoons sherry vinegar
• 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
• 1 small yellow onion, thinly sliced
• + 3 more ingredients
• • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 boneless chicken breast halves with skin (about 11 ounces each)

1. Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. T...

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