Sunday, February 19, 2012

Sauteed Chicken and Mushrooms

4 chicken breasts, cut into thin slices
pinch of salt
1 tbsp olive oil
3 tbsp unsalted butter
3/4 C chicken broth
3/4 C white wine
2 C mushrooms, thinly sliced
1 clove garlic, minced
1/8 tsp thyme
chopped parsley for garnish

Preheat oven to 200. Heat a large skillet on medium-high, add butter and oil. Add chicken breast in a single layer and brown for 5 minutes on each side. In a separate skillet melt 2 tbsp butter  and add mushrooms and garlic. Cook down mushrooms for about 10 minutes until golden and crisp. Place cooked chicken on an oven safe plate and keep warm in oven. Pour 1/2 C wine in pan and scrape crispy bits from the pan until wine boils. Cook down wine half way and add 1/2 C broth. Turn heat to high and cook down until syrupy. Meanwhile, add thyme, 1/4 C broth and 1/4 C wine to mushrooms and cook down until liquid becomes thick. Place chicken and mushrooms in the "chicken" skillet and coat with sauce.

(inspired by Basic Sauteed Chicken by

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