Chicken and Mushroom

 

INGREDIENTS:

 

• 2 tablespoons butter
• 1 lb. white button or cremini mushrooms sliced thick
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 4 chicken cutlets about 1/2 inch thick (about 6 ounces each)
• ½ cup chicken broth
• 1 ½ cups heavy cream
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon marjoram (or oregano)
• ½ teaspoon onion powder
• ¼ teaspoon fresh ground black pepper
• ½ tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary snipped

 

INSTRUCTIONS:

 

Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook until golden brown.

Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.

Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.

Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.

Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.

 

Recipe 2

 

 

Ingredients

• 3 boneless skinless chicken breasts cut in half horizontally into cutlets

• ½ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 12 ounces mushrooms, cleaned and thick sliced
• 4 tablespoons unsalted butter, divided
• 1 tablespoons olive oil
• 2 garlic cloves, minced
• 2 large shallots, sliced thin
• 1 ½ cups chicken broth, low sodium
• ½ cup dry white wine
• ½ cup heavy cream
• 2 large springs of fresh thyme
  
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

  Instructions

  • Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
  • In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
  • Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
  • Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.

     5. Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

     6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.