Apr 29, 2010

Mushroom Chicken

This is a super easy dish to make. It's so easy that I make it once every few weeks. My DH loves mushrooms, and this was an easy delicious way for me to add them into our dinners on a regular basis. Marinating the chicken in different marinades subtly changes the flavors of this dish.

4 boneless skinless chicken breasts or 8-10 chicken tenders
1 shallot or 1/2 an onion, finely minced
2-4 cloves of garlic, finely minced
olive oil for sauteing
2 Tbsp butter separated into 1 tbsp increments
Salt & Pepper to taste
1 pkg button mushrooms ( or whatever mushrooms you prefer, this is great with baby bellas)sliced thinly
1/4 to 1/2 c chicken broth
2-3 Tbsp milk or heave cream (optional)

In a large saute pan heat up about 1 Tbsp of olive oil on low heat. Add shallot and garlic, saute until softened and shallot is translucent. Turn up heat slightly and add 1 Tbsp butter. Dry off your chicken (it browns better). Cook chicken until you have a nice golden brown color, 4-6 minutes. Flip chicken over and start it browning on other side. After chicken is slightly browned on second side, about 3-4 minutes add mushrooms and chicken broth. Simmer until chicken is done, make sure you check that it's cooked through. Remove chicken from mushrooms, add the rest of the butter if you're choosing to this is the time to add the cream or milk. Simmer for another few minutes to thicken your mushroom sauce. Serve chicken with mushroom sauce over top. Delish!


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