Wednesday, April 30, 2014

Chicken and Mushrooms


 
I tried this recipe from Chef John that was found on www.allrecipes.com, adjusting it to chicken breasts that have both the skin and bone, and it was so juicy and full of flavor.  It's and easy weekday meal, but good enough for company. 


2 chicken breast halves, with bone and skin-on (the breasts were large enough for four servings)
salt and ground black pepper to taste
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced 1/4 inch thick
1 pinch salt
1/2 cup water (I'm thinking that a little white wine would be good)
1 tablespoon butter
salt and ground black pepper to taste

  1. Preheat oven to 400 degrees.
  2. Season chicken on all sides with salt and ground black pepper.
  3. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
  4. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
  5. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees. Transfer chicken breasts to a plate and loosely tent with foil; set aside.
  6. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
  7. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
  8. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
I am sharing this with:

Weekend Potluck


10 comments:

  1. I may be wrong, but I don't think you see mushrooms paired with chicken often... Sounds good! Nice to see the corn on the cob too. We've been in the low 50's the last couple days... It's a promise of warmer weather:@)

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  2. Yummy! I use mushrooms with everything...

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  3. Consider it pinned. This looks like something my mushroom-loving daughter would enjoy.

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  4. Hi Kitty, you chicken dish looks so good. Thanks so much for sharing the recipe. I pinned.
    Julie

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  5. Hi, Kitty. Thank you for the comment. xoxo They look yummy. We had chicken breasts for dinner too, but just plain on the grill, I will have to give this a try.

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  6. Hi Kitty, that chicken dish looks wonderful! Anything with mushrooms for me :-) xo

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  7. I need a brand new chicken dish to try right now. (OK, I don't NEED one, but I have been looking for one.) This one is actually different from any that I make (and we LOVE mushrooms so...)

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  8. Running down to pull out the chicken breasts as soon as I push the "Publish" button! This sounds really, really good, Kitty, and it wouldn't take long at all to throw together. We're on a big poultry/fish kick around here (especially since we were so bad while on vacation in San Antonio....ate SO many things we should not have!!!), so this is one more great recipe for making chicken taste different. I like your idea of subbing white wine for the water. Makes good sense to me!

    I hope all is well with you! I hope to be back to blogging next week. I have to take time to get back into the whole housewife routine around here. Ugh! :-(

    Have a great weekend!!!

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  9. Yum Kitty! I do a smothered chicken breast that I sauté an onion, a red or orange pepper, and mushrooms. Top it with Swiss cheese and then the veggies. YUM! This sounds super delicious also. Thanks for sharing with SYC.
    hugs,
    Jann

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  10. Yum, Kitty! I agree, a little white wine never hurt anything :)

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