Sunday, July 28, 2019

One Pan Chicken and Mushrooms

This is a recipe from January 2017. I love a recipe that’s made in the skillet and not in the oven especially on a hot summers night. 

In this recipe you cube and sauté the chicken the same way as the Tuscan Chicken Skillet; with 1lb chicken breasts and season with salt and pepper. Make sure your chicken is cooked throughly in a hot skillet with 1 tablespoon olive oil. Serves 4 

Once the chicken is cooked you can set it aside and start the mushroom sauce. 

The ingredients for the sauce are:

2 Tbsp butter
3 garlic cloves, minced
1 8oz container of mushrooms
1cup chicken broth
2 teaspoons red wine
1 Tbsp. thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1Tbsp. green onion, chopped


Add butter to the skillet you sautéed the chicken in, add the onion and garlic. Cook for 2-3 minutes then add the mushrooms. Sauté for 5 minutes. Add the chicken back into the skillet then add: chicken broth, wine, thyme, bay leaf, salt and pepper. Stir continuously until boiling then reduce to a simmer and cook until the sauce thickens around 8-10 minutes. Remove bay leaf, top with green onion and serve. Easy Peasy! 

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