I serve this over mashed potatoes. It's still one of my favorites!

BRAISED CHICKEN AND MUSHROOMS
(Recipe from Martha Stewart)
4 boneless, skinless chicken breasts
salt and fresh ground pepper
2 T. Olive Oil
1 pound white mushrooms, wiped clean and sliced ½ inch thick
4 garlic cloves, quartered
½ C. dry white wine (optional)
1 ¾ C. chicken stock or reduced-sodium canned broth
2 T. Chopped fresh parsley, or 1 T. dry parsley
1. Sprinkle chicken breasts with ¼ t. each slat and pepper. Heat 1 T. oil in large skillet over high heat. Add chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
2. Add remaining tablespoon oil to hot skillet. Add mushrooms, garlic, and ¼ t salt. Cover; cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Pour wine, if using, into skillet; cook, stirring, until evaporated, 1 minute. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10 to 12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh parsley.
1 comment:
That looks so delicious! I am definitely going to have to try this one!
Post a Comment