By: Ashlee harris
YIELD: 4 SERVINGS
ONE
SKILLET CHICKEN WITH GARLICKY MUSHROOM CREAM SAUCE
prep
time:10 MINS
cook
time:20 MINS
total time:30 MINS
Another one skillet chicken recipe! This easy chicken
dinner is made with sautéed garlic and mushrooms and topped with a creamy
sauce. I used chicken breasts for this recipe, but chicken thighs would be
delicious too!
INGREDIENTS:
·
4 boneless skinless chicken breasts (or thighs)
·
salt and pepper
·
1 cup chicken broth
·
1 tablespoon minced garlic
·
½ teaspoon red pepper flakes
·
½ teaspoon dried thyme
·
2 tablespoons olive oil
·
8 ounces baby bella (cremini) mushrooms, sliced
·
⅓ cup finely diced shallots (or red onions)
·
2 tablespoons butter
·
¼ cup heavy cream
·
2 tablespoons chopped parsley (or basil)
·
DIRECTIONS:
1. Using
a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle
a pinch of salt and pepper on both sides of the chicken.
2. In
a 2 cup measuring cup or a small bowl, combine the chicken broth, minced
garlic, red pepper flakes, and dried thyme.
3. Position
a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat
1 tablespoon of the olive oil in an oven-safe skillet over medium high heat.
Add the mushrooms and allow to brown for 3-4 minutes stirring as required to
brown both sides. Remove the mushrooms to a plate (use one large enough to
remove chicken as well).
5. Heat
the remaining 1 tablespoon of oil on medium high heat. Add the chicken and
allow to brown on both sides for 2-3 minutes per side. Don’t worry if the
chicken isn’t cooked completely, we’ll finish it in the oven. Remove the
chicken to plate.
6. Reduce
the flame to medium, add the shallots to the skillet along with the chicken
broth mixture. Using a whisk, scrape the bottom of the pan so all the brown
bits are loosened. Let sauce reduce for about 8-10 minutes [b]or until about ⅓
cup of the sauce remains[/b].
7.
When the sauce has thickened, remove from the flame, add the
butter and whisk until it melts completely. With the skillet off the flame add
the heavy cream and mushrooms, and whisk to combine. Place the skillet back
over the flame for just 30 seconds, do not allow the sauce to boil. Remove from
heat, add the chicken back into the pan and drizzle the sauce over the chicken.
Place the skillet in the oven for 5-8 minutes or until the chicken is
completely cooked through. Top with chopped parsley or basil and serve warm.
NOTES:
1.
Use boneless skinless chicken breasts/thighs that about the same
thickness. I pounded mine down to about ½ inch.
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