Skillet Chicken with Baby Portabello Mushrooms
Description
This one skillet dish is truly delicious and satisfying. Serve with egg noodles, rice or mashed potatoes and a salad.
Ingredients
3 large boneless, skinless chicken breasts
4 T. butter, divided
1 T. olive oil
10 oz. baby portabella mushrooms, wiped clean
2 cloves garlic, minced
1/2 c. chicken stock
1 t. crushed rosemary
1 c. heavy cream
Seasoned flour:
1 c. flour
2 t. salt
1 t. pepper
2 t. garlic powder
chopped parsley, for garnish
Directions
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Slice each chicken breast across into 2 pieces, like you were going to butterly it, except cut all the way through. Pound each piece with a meat mallet to a uniform thickness between 2 sheets of waxed paper.
Mix the seasoned flour ingredients together in a zip lock bag.
Slice each mushroom in half; set aside.
Heat 2 T. butter and 1 T. olive oil in a large skillet over medium high heat.
Add 1-2 chicken breast portions to the bag of seasoned flour and shake to coat. Place in the skillet; brown well on both sides. Repeat until all chicken has been done. Remove browned chicken from the pan; set aside.
Add the remaining butter to the skillet. Add in mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Add the stock and the rosemary; deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from the pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat. Garnish with chopped parsley, if desired.
Serves 3-6