mushroom rosemary chicken

★★★★★ 1 Review
dianne710 avatar
By Dianne Ward
from Aberdeen, WA

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!

★★★★★ 1 Review
serves 4 to 6

Ingredients For mushroom rosemary chicken

  • 2 1/2 lb
    boneless, skinless chicken breasts
  • 2 1/2 c
    fresh sliced mushrooms
  • 1/2 tsp
    salt
  • 1/2 tsp
    freshly ground black pepper
  • 2 Tbsp
    olive oil
  • 3 lg
    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

How To Make mushroom rosemary chicken

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Cook, stirring, until mushrooms are softened. Add wine and tomato paste, stir well.
  • 5
    Put the chicken back in the pan and stir well to coat the chicken with the sauce.
  • 6
    Cover pot and simmer over low heat for about 20 minutes. Check and stir to avoid scorching.
  • 7
    Remove lid and raise temperature to medium. Simmer a few minutes until sauce is reduced and thick.
  • 8
    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.

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