Tuesday, September 8, 2009

I love love mushrooms!

Before I got married, this was one of my favorite things to cook. It's so easy, healthy and delicious. Unfortunately my husband hates mushrooms, so he's not a big fan. Lately however, I've started making this again and he just eats the chicken without the sauce. (More mushrooms for me!!) He's actually likes it. I'm sure the chicken takes on a slight mushroom flavor, but he's kind enough to put up with it, because he knows how much I love it.

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

(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:

Audrey said...

That looks so delicious! I am definitely going to have to try this one!

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