STEP 1-
Stir together olive oil, lemon juice, garlic, rosemary, and salt and
pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3
if they’re 12 ounces or more) and place in the bowl. Stir together and
refrigerate for 15 to 30 minutes.
STEP 2-
Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic
wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping
slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of
chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken
with another wide layer of plastic wrap. Working from the center to the outside, pound
chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick.
(Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of
the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken
breast pieces.
STEP 3-
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly
in the flour (you will not use all of it) and tap the breasts to remove excess.
STEP 4-
Turn oven on low Heat a wide, heavy skillet
over high heat and add oil. When oil is hot,
place one or two pieces of chicken in the pan –
however many will fit without crowding. Cook
for 1 1/2 minutes, until bottom is browned in
spots. Turn over and brown other side, about 1
1/2 minutes. (Do not overcook or the chicken
will be dry.) Transfer to the platter or sheet
pan and keep warm in the oven. If there is more
than a tablespoon of fat in the pan, pour some
(but not all) it off into a jar or bowl.
STEP 5-
Turn burner heat down to medium-high. Add mushrooms to the pan.
Let them sear for about 30 seconds to a minute without moving
them, then stir, scraping the bottom of the pan with a wooden
spoon to deglaze. When mushrooms have softened slightly and begun
to sweat, add wine, thyme or parsley, and salt and pepper to
taste. Continue to stir until wine has evaporated and mushrooms
are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
TIP-
Advance preparation- The chicken breasts can be pounded several
hours ahead – but don’t marinate them until shortly before
cooking – and kept between pieces of plastic in the refrigerator.
Originally Submitted
9/15/2015
0 Out of 5 from
0 reviews
You can add this Lemon and Garlic Chicken With Mushrooms recipe to your own private DesktopCookbook.
