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Chef John’s Chicken and Mushrooms

This chicken and mushroom recipe is a test of extreme restraint; I wanted to task myself with making a chicken and mushroom recipe using only birds and mushrooms.


2 chicken breast halves, boneless

Black pepper to taste
2 tablespoons olive oil
8 ounces sparkling mushrooms, sliced ​​1/4 inch thick
pinch of salt


Half a cup of water
1 tablespoon butter

FAQ Checklist
Step 1
Preheat the oven to four hundred ranges F (200 range C).

Step 2
Season the chicken on all sides with salt and black pepper on the ground.

Step 3
Heat olive oil over medium to high heat in an oven pan. Place poultry skin in skillet and cook dinner until brown, about 5 minutes.


Step 4
Turn the rooster over, saute the mushrooms with a pinch of salt in a skillet. increase warmth to a high degree; Cook, stirring occasionally, until mushrooms soften slightly, about 5 minutes.

Fifth step
Transfer skillet to preheated oven and cook dinner until chicken is no longer purple in center and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should check one hundred sixty-five phase F (74 level C). Transfer chicken breasts to a plate and loosely tent with foil; Sit aside.

Step 6
Place the skillet on the stove over medium-high heat; Cook dinner, and saute mushrooms until brown bits begin to form on the back side of the skillet, about 5 minutes. Pour the water into the pan, and bring it to a boil while scraping the browned parts from the back of the pan. Cook until water has reduced by half, about 2 minutes. Remove from heat.

Step 7
Stir in any juices collected from the chicken in the skillet. Stir butter and mushroom mixture, stirring constantly, until butter is melted and combined.


Step 8
Season with salt and pepper. Pour mushroom sauce over chicken and serve.

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