Mushroom Rosemary Chicken Recipe

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Mushroom Rosemary Chicken

Dianne Ward


A quarter of a century ago my daughter briefly dated a spoiled rich kid with no values. (Don't get me started) The one good thing that came of this mother's nightmare was a doggie bag of leftovers from a top notch local restaurant. When I tasted it I knew I HAD to figure out how to make it. This recipe is delicious, easy AND fit for company!

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4 to 6


2 1/2 lb
boneless, skinless chicken breasts
2 1/2 c
fresh sliced mushrooms
1/2 tsp
1/2 tsp
freshly ground black pepper
2 Tbsp
olive oil
3 large
cloves of garlic
1 1/4 c
chopped onion (1 to 1 1/4 c)
fresh rosemary, 2 3 to 4" sprigs tied or wrapped in cheese cloth
3/4 c
dry white wine (not "cooking wine")
1/4 c
tomato paste

Directions Step-By-Step

Cube the chicken to bite sized pieces. Sprinkle with salt and pepper. Heat the oil in a large heavy pan and add half the chicken to the pan.
Saute until the chicken is just slightly browned on medium-high heat. Remove chicken and repeat with the remaining pieces. Set the chicken aside to be readded later.
Lower heat to medium. Remove and discard all but one Tblsp. of oil from pan. Add onion and garlic; cook stirring, until onion is softened. Add rosemary and mushroom slices.
Cook, stirring, until mushrooms are softened. Add wine and tomato paste, stir well.
Put the chicken back in the pan and stir well to coat the chicken with the sauce.
Cover pot and simmer over low heat for about 20 minutes. Check and stir to avoid scorching.
Remove lid and raise temperature to medium. Simmer a few minutes until sauce is reduced and thick.
Remove the rosemary and discard it. Serve the chicken and sauce over al dente pasta. A green salad or green veggie (I am partial to broccoli) and crusty bread is a great addition.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
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