chicken and recipes

How To Make chicken and recipes

• 1

  Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook until golden brown. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.
• 2

  Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
• 3

  Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
• 4

  Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.
• 5

  NOTES Use white button or cremini mushrooms. If your chicken breasts are too thick simply pound them on the thick side with a meat mallet. Fresh thyme and rosemary really take this recipe over the top. Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half. Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream. I do not recommend freezing this recipe.
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