1/2 pound mushrooms, cleaned and stems trimmed 2 tablespoons olive oil salt, to taste 3 cloves garlic (to taste), minced or pressed 1/2 teaspoon crumbled dried rosemary 1/4 teaspoon dried thyme 1/2 cup dry white wine 1 1/2 cup chicken or vegetable broth, or more as needed freshly ground black pepper, to taste 2 whole chicken breasts, split, boned and skinned OR 4 half breasts of chicken Chopped fresh parsley, rosemary or thyme leaves for garnish
Make the mushroom topping: Slice the mushrooms, or, if they're small, quarter them. Heat 1 tablespoon of the olive oil in the skillet over medium heat. Add the mushrooms and about 1/4 teaspoon of the salt. In a couple of minutes, they'll be sizzling and moist. They're releasing their own water, which will mostly evaporate.
When most of the liquid has evaporated, add the garlic, rosemary and thyme. Stir together for about half a minute, until you smell the garlic cooking. Add the wine and cook, stirring, until most of the wine has evaporated.
Add 1-1/4 cups of the broth, reduce the heat and simmer for 10 minutes, stirring occasionally. Taste. Is there enough flavor? Add more salt or garlic if not. Grind in some pepper and toss.
The mushrooms shouldn't be glazed and the mixture shouldn't be watery; cook a few more minutes if it is. On the other hand, if it seems dry, add more broth. Keep warm while you cook the chicken breasts.
To pan-cook the chicken: Toss the chicken breasts with the remaining tablespoon of oil. Heat the grill pan or the skillet you used to cook the mushrooms after cleaning it and drying it over medium-high heat. Drop a bit of water into the pan; if it sizzles away at once, the skillet is hot enough.
Add the chicken breasts to the pan. Cook until golden, 3-5 minutes per side. Check one breast to make sure that it is cooked all the way through (it should no longer be pink in the middle). Remove from the heat and transfer to plates or a platter. Spoon on the mushroom mixture, sprinkle with the parsley or other herbs, and serve.
361 calories, 21 grams fat, 4 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.
Made this for the family but this recipe is good enough for guests too.
Jul 17, 2013
Apron_Angel_ Member since: July 17, 2013
This was really tasty-I had no wine so I substituted two table spoons of Worchester sauce! YUMMY! I then added a can of cream of mushroom soup to thicken it up. There wasn't a drop left. I had left over chicken stock from earlier in the week when I had slow cooked a whole roaster/fryer chicken. This was tasty, we'll make this again.
Feb 14, 2013
This is an easy recipe with great I cooked this on our first anniversary for my wife and it was excellent simple, but tastes like you spent a lot more thyme (all pun intended)
Apr 15, 2007
It was very good. Excellent recipe that doesn't take too much time and effort. I don't think it turned out like it was supposed to. I didn't cut the chicken into small enough pieces but the flavor was very good.
Jan 31, 2007
Real easy, and my guests were impressed! Quick to do, but leave enough time for the sauce to reduce.