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Chicken Breasts With Mushrooms

recipe at a glance
Rating: 5/5
6 reviews

ready in: 30-60 minutes
serves/makes:   4

recipe id: 56137
cook method: stovetop

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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
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.

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361 calories, 21 grams fat, 4 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I know this is probably a simple recipe but it's one of the more elaborate ones I've tried as I just don't cook much. That said, it was fantastic and I found it to be like restaurant quality since it uses all fresh ingredients. I will make this again. It was as hard as the recipe looked at first glance so even a non-foodie like me can do it.

Registered Member at
Member since:
Sep 7, 2001

REVIEW: 5 star recipe rating
Made this for the family but this recipe is good enough for guests too.

Registered Member at
Member since:
Jul 17, 2013

REVIEW: 5 star recipe rating
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.

Guest at

REVIEW: 5 star recipe rating
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)

Guest at

REVIEW: 5 star recipe rating
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.

Guest at

REVIEW: 5 star recipe rating
Real easy, and my guests were impressed! Quick to do, but leave enough time for the sauce to reduce.

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