Sunday, January 24, 2016
Simple Chicken and Mushrooms
It is nice to have a recipe that can come together quickly when you are tired or are just not in the mood for something complicated. This is normally when you go out or get food to go. But since you almost always do better at home, it is good to have some easy recipes with food that you are likely to have in your house. So if you are debating what to do for dinner - you might be 45 minutes away from this meal. Add some rice to go with this and you have a very satisfying meal. I found this recipe for chicken and mushrooms from Martha Stewart for a simple chicken and mushroom dish. I want to play with this a bit more, but I really liked this and thought it made a really nice dinner.
Ingredients (serves 3-4)
1/4 cup Flour
3 Chicken breasts, trimmed and cut in half
1/2 tsp Kosher salt
1/4 tsp Black pepper
2 tbsp Olive oil, divided
2 tbsp Butter
12 oz Mushrooms, trimmed and cut in half (white mushrooms work well)
1 tsp Thyme, dried
1/4 cup White wine
1/2 cup Chicken broth
1 tbsp Parsley, dried
1. Place flour in a shallow dish. Season chicken with kosher salt and pepper, then coat with flour, shaking off excess.
2. In a large skillet, heat 1 tbsp olive oil and butter over medium-high. Cook chicken for 4 minutes, then turn for 3 minutes (until browned). Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil. Add mushrooms and thyme and cook for 4-5 minutes.
4. Add wine, broth and parsley and cook for 3-4 minutes, stirring regularly. Return chicken to pan to mix with mushrooms and sauce.