Skillet Mushroom Chicken and Baby Potatoes
Description
You only have to dirty one skillet to make this complete meal. It's satisfying with chicken, portobello mushrooms and baby potatoes in a delicious, creamy sauce. Serve it with a side salad or your favorite vegetable.
Ingredients
4 c. baby potatoes
4 T. butter, divided
2 T. olive oil
6 boneless, skinless chicken thighs
1 c. flour
16 oz. baby portobello mushrooms
¼ c. red wine
2 T. heavy cream
1-2 shallots, minced
1 T. fresh thyme, minced
3 cloves garlic, minced
chopped parsley, for garnish
Directions
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Scrub potatoes; soak in water for at least 1 hour or more to ensure that they will brown and crisp nicely; drain; spread on a kitchen town to pat dry; slice thinly. (They can be soaked overnight.)
While potatoes are soaking, wash chicken and pat dry with paper towels.
Wipe off mushrooms with a towel and then cut into quarters.
Heat a cast iron skillet or heavy bottom skillet over medium heat; add 2 T. butter and the olive oil to the skillet; add potatoes; add butter. Cook potatoes 10 - 15 minutes, stirring occasionally until potatoes are golden brown. Transfer potatoes to a platter; set aside.
Pour flour into a bowl. Raise heat to medium-high heat. Season chicken with salt and pepper. Coat chicken lightly with flour, shaking off any excess. Add chicken to the skillet; cook on each side for 3 minutes or until cooked through and golden brown. Transfer to the platter with the potatoes.
Add the remaining 2 T. butter to the skillet; add mushrooms; cook 5 - 7 minutes. Add red wine to deglaze skillet, scraping the brown bits from the bottom. Add heavy cream, garlic, shallots, and thyme; bring to a simmer; reduce liquid by half.
Add potatoes to the skillet; toss with the mushrooms.
Return chicken to the skillet; reheat. Season with salt and pepper.
Garnish with chopped parsley. Serve.