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
Preheat the oven to four hundred ranges F (200 range C).
Season the chicken on all sides with salt and black pepper on the ground.
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.
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.
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.
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.
Stir in any juices collected from the chicken in the skillet. Stir butter and mushroom mixture, stirring constantly, until butter is melted and combined.
Season with salt and pepper. Pour mushroom sauce over chicken and serve.