poultry essentials: yummy chicken with mushrooms

★★★★★ 1
a recipe by
Andy Anderson !
Wichita, KS

This is one of those easy/peasy dishes that is simple to assemble, and can be made in a single pan. I've given you instructions for a basic seasoning of salt and pepper; however, I have made some suggestions of other ways to kick it up a bit. Thirty minutes from kitchen to table… easy cleanup… what could possibly go wrong? So, you ready… let’s get into the kitchen.

★★★★★ 1
serves 2 - 3
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For poultry essentials: yummy chicken with mushrooms

  • 8 oz
    white or brown button mushrooms
  • 2 lg
    chicken breasts, boneless, skinless
  • 4 Tbsp
    flour, all-purpose variety
  • 2 Tbsp
    grapeseed oil
  • 2 Tbsp
    sweet butter, unsalted
  • 1 c
    chicken stock, not broth
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • lemon juice, added at the end to brighten the sauce
  • cayenne, smoked paprika, cumin
  • a clove or two of minced garlic
  • parmesan cheese, grated for sprinkling

How To Make poultry essentials: yummy chicken with mushrooms

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Stem, clean, and thickly slice the mushrooms.
  • 4
    Dust the chicken with flour.
  • 5
    Add 1 tablespoon of butter, and one tablespoon of grapeseed oil to a large skillet over medium heat.
  • 6
    Chef’s Note: The skillet needs to be big enough to hold all the chicken, and have a tight-fitting lid.
  • 7
    When the foaming subsides, add the chicken, and sauté until browned, about 2 – 3 minutes per side.
  • 8
    Remove the chicken, and reserve.
  • 9
    Add the remaining tablespoon of grapeseed oil, and butter to the pan, and turn the heat up to medium high.
  • 10
    When the foaming subsides, add the mushrooms, until they soften and begin to release their moisture, about 8 – 10 minutes.
  • 11
    Chef’s Note: While the mushrooms are sautéing, season with a bit of salt and pepper.
  • 12
    Chef’s Tip: If you are feeling adventurous, you could add to the spices… maybe a bit of smoked paprika, cayenne, cumin… you’re the chef, go for it. I personally, like adding a bit of minced garlic, and lemon juice.
  • 13
    Add the chicken stock.
  • 14
    Bring the liquid up to a simmer, and continue to cook until the liquid begins to thicken, about 3 – 5 minutes.
  • 15
    Return the chicken to the pan, and spoon the mushroom sauce over the top.
  • 16
    Reduce the heat to medium or medium-low, and lightly simmer, covered, until the chicken is cooked through, about 10 – 15 minutes.
  • 17
    Chef’s Note: Watch the sauce and make sure it doesn’t burn.
  • 18
    Chef's Tip: If the sauce begins to dry out, don't use more chicken stock, just add a bit of water.
  • 19
  • 20
    Slice on the bias, and serve with your favorite sides… I like smashed potatoes, or rice. Enjoy.
  • 21
    Keep the faith, and keep cooking.

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