Posted in Boneless Pieces, Chicken, Quick n Easy

Easy Skillet Chicken and Mushrooms

IMG_3791.JPGSo we were supposed to have Meatball Stroganoff last week but it was one of those menu items that just didn’t make the cut.

And since no one was terrifically disappointed (shocker!), I decided to repurpose the mushrooms for something a bit more crowd-pleasing.

Plus, I just wasn’t feeling the meatball love. Not that I ever really feel the meatball love.┬áSo. Much. Work.

But I had bordering-on-slimy mushrooms to use. And so, this little treat was born.

The Man was skeptical at first, but that didn’t last long.

The best part – EVERYONE ate it. I did contemplate cooking some separate chicken thighs but that was just more time, effort and energy than I was willing to put forth for my children. More points for that Mother of the Year award.

Easy Skillet Chicken and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 pounds chicken breasts
  • 2 tablespoons butter
  • 1 8 oz package mushrooms, sliced (I used baby bellas, but you can use whatever)
  • 1 tablespoon butter
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • ¼ cup white wine
  • 1½ cups bone broth or chicken broth
  • ¼ cup brown rice flour
  • 4-5 sprigs fresh thyme
  • ½ cup shredded Parmesan cheese, plus more for sprinkling
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Salt and pepper both sides of each chicken breast.
  3. Drop the butter in the iron skillet and melt over medium heat.
  4. When the butter has melted, swirl it around in the pan to make the bottom is covered with butter. Let it warm just until it starts to smoke but before it starts to brown.
  5. Gently place chicken breasts in hot skillet. If you don't want to do it gently, that's your prerogative. Consider yourself warned.
  6. Brown chicken breasts on both sides. Remove from skillet onto a plate or something.
  7. Drop the next tablespoon of butter in the skillet.
  8. Add mushrooms. Let cook for 4-5 minutes.
  9. Add onion and garlic. Let cook for a couple of minutes.
  10. Add wine. Cook until it's almost gone (magic in the kitchen!).
  11. Add 1¼ cups of the broth. Stir.
  12. Mix brown rice flour with the remaining broth. Add to skillet and stir.
  13. Cook for a few minutes until it starts to get thick and then add the thyme and cheese.
  14. Stir to melt the cheese.
  15. Add salt and pepper to taste.
  16. Return the chicken to the skillet and flip it so that you get the sauce on both sides.
  17. Shove the skillet in the oven. Gently, of course.
  18. Cook for 10-15 minutes or until the chicken is cooked through.
  19. Sprinkle more shredded cheese on top.
  20. If you licked the spoon before you put it in the oven, be sure to get another before you serve. People don't want your germs.
Notes
I used Parmesan because it was all that I had. I think Asiago or an aged Fontina will give it a bigger punch. If you don't like your food to punch, then stick with the Parmesan.

This would be good with a cup of peas added in before you put the skillet in the oven.I didn't want to tempt fate and give anyone any reason to turn their nose up. Next time for sure.

We had this over leftover brown rice couscous. If you haven’t tried this yet, I highly suggest it. It’s brown rice without all of the time that it takes to cook it. Score!

Personally, I think everyone was just glad that it wasn’t meatball stroganoff.

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