2 chicken breasts halves with skin (boneless or with bone)
1/2 tsp salt
1/4 tsp. black pepper
2 TBLS. evoo
8 oz. fresh mushrooms, sliced
1/2 cup water
1 TBLS. cold butter, cut into bits
1 shallot, diced
Instructions
Preheat oven to 400 degrees.
Sprinkle chicken on all sides with salt & pepper.
Heat oil over medium-high heat. Put chicken, skin
side down, in skillet and cook until browned, about
5 minutes.
Turn chicken over, add mushrooms and shallots, and
a pinch more salt to skillet. Increase heat to high
and cook, stirring mushrooms occasionally, until
mushrooms shrink slightly, about 5 minutes.
Transfer skillet to oven and cook about 15
minutes. Transfer chicken breasts to a plate and
loosely tent with foil.
Do not clean skillet.
Cook mushrooms in skillet on stovetop over medium-
high heat, stirring until brown bits start to form
on bottom, about 3 minutes.
Add water, bring to boil, stirring and scraping up
browned bits. Continue to boil until water is
reduced by half, about 2 minutes. Pour any
accumulated juices from chicken plate into
skillet, then remove from heat.
Add butter, swirling skillet, until butter is
completely melted and incorporated, about 30
seconds.
Season with more salt and pepper, if desired.
Spoon mushroom sauce over chicken and serve.
Serving
Suggestions
Add white wine with water for added flavor.
Originally Submitted
2/17/2015
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