Skillet Mushroom Chicken and Baby Potatoes
Recipes Chicken Main Dish Meal ideas
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.