I've been wanting to make this recipe all week to use up the last of our mushrooms. Tonight, we finally had time, were home in time to cook, and Number One cooked it up for us. I made mashed potatoes to go with it, delicious with the chicken-mushroom "juice."
It's another recipe from Everyday Food: Great Food Fast. It's turning out to be a great little cookbook, especially for rushed weeknights.
Braised Chicken with Mushrooms
Prep time: 30 minutes
Total time: 55 minutes
4 boneless, skinless chicken breast halves (6 ounces each)~we used chicken thighs
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1 pound white mushrooms, cleaned and sliced 1/2 inch thick (we used baby bellas)
4 garlic clovers, halved
1/2 cup dry white wine (optional, we didn't have a bottle opened so we left it out)
1 3/4 cups reduced-sodium chicken broth (we used one whole can)
2 tablespoons chopped fresh parsley, plus more for garnish
1. Sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
2. Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic and 1/4 teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. Remove the lid. Cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes.
3. Pour the wine, if using, into the skillet; cook, stirring, until evaporated, 1 minute. Add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8 to 10 minutes.
4. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve the chicken topped with the mushrooms and a drizzle of cooking liquid. Garnish with additional fresh parsley.