Skillet Chicken with Portabellas
Description
Serve this tasty chicken skillet dish along with egg noodles, rice or mashed potatoes. You can have it ready in a little over 30 minutes.
Ingredients
2 lb. boneless, skinless chicken breasts
freshly ground black pepper, to taste
salt, to taste
2 1/2 T. butter
1 lb. portabella mushrooms
2 T. chopped fresh thyme
2/3-1 c. chicken stock/broth
1/3 c. Burgundy wine
chopped parsley, for garnish if desired
Directions
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Remove gills of portabellas with a spoon, wipe off mushrooms, cut off ends the ends, then slice them. Set aside.
Wash chicken and pat dry with paper towels; season breasts with pepper and salt. Set aside.
In a large non-stick skillet, melt 1 1/2 tablespoon butter over medium-high heat; brown chicken for about 6 minutes, turning once. Remove and set aside.
Melt the remaining 1 tablespoon butter; cook mushrooms, thyme, salt and pepper, stirring occasionally, for about 4 minutes.
Stir in the chicken stock/broth and wine; bring to a boil.
Return the chicken to the skillet; reduce heat to low; cover and simmer for about 20 minutes or until chicken is cooked through.
Serve garnished with chopped parsley, if desired.
4 servings