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    Braised Chicken With Mushrooms


    Source of Recipe


    everyday cooking


    Recipe Introduction


    Browning the chicken seals in the juices and keeps the inside moist and flavorful. *Serve with Oven-Baked Creamy Polenta.


    List of Ingredients


    • 4 boneless, skinless chicken breasts (6 ounces each)
    • Salt and fresh ground pepper
    • 2 tablespoons olive oil
    • 1 pound white mushrooms, wiped clean and sliced 1/2 inch thick
    • 4 garlic cloves, halved
    • 1/2 cup dry white wine (optional)
    • 1 3/4 cups chicken stock or reduced-sodium canned broth
    • 2 tablespoons chopped fresh parsley, plus more for garnish


    Instructions


    1. Sprinkle chicken breasts with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
    2. Add remaining tablespoon oil to hot skillet. Add mushrooms, garlic, and 1/4 teaspoon salt. Cover; cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4 to 5 minutes.
    3. Pour wine, if using, into skillet; cook, stirring, until evaporated, 1 minute. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8 to 10 minutes.
    4. Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10 to 12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh parsley.


    Final Comments


    Serves 4
 

 

 

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