Рецепт Rosemary Chicken with Portabella Mushrooms
Rosemary Chicken with Portabella MushroomsRestaurant-quality chicken dinner that's made in one pan with pantry ingredients. Doesn't get better than this!
I do love me some one-skillet meals, especially if they have chicken as an ingredient!
There were a lot of boneless skinless breasts in my freezer because I can never resist a sale on them so I'm buying them all the time. They are also versatile because they can be used so many ways.
My neighbor and I were recently discussing our upcoming gardens and the subject of rosemary came up. I tried to overwinter 2 plants and am hoping they'll spring back, but she also mentioned that now her husband is on a rosemary kick and he wants it in practically everything!
Yummy and so easyAbout the only place I like rosemary is with chicken--and just a whisper, or as a garnish. So I decided to add some I'd dried to this recipe. I didn't go overboard because to me, too much tastes medicine-y, but if you love it, then add more!
It's pretty important here to use the baby portabella mushrooms for the taste. But if you can't find them in your store, then plain will do. It'll taste good with the plain whites, but the baby bellas add a real depth of flavor.
I can't tell you how gourmet this meal tastes! I'm sure it will become part of your dinner repertoire once you taste it.
And a dinner portion is going to my rosemary-lovin' neighbor LOL.
Rosemary Chicken with Portabella Mushrooms
- 3 large boneless skinless chicken breasts
- 4 tbs butter, divided
- 1 tbs olive oil
- 10 oz package baby portabella mushrooms
- 1 clove garlic, minced
- 1/2 cup rich chicken stock
- 1 tsp crushed rosemary (or 1 large bruised sprig fresh)
- 1 cup heavy cream
- Seasoned Flour:
- 1 cup flour
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Slice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. If you don't know how to butterfly meat, here is a good video:
Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don't have to do this, but I find the chicken cooks more evenly and is very tender.
Slice each mushroom in half; set aside.
Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat.
Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside.
Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Add the 1/2 cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.
Serves 6 (or 3 if they have *very* hearty appetites)
Rosemary Chicken with Portabella Mushrooms
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