Make Chicken Can Be Elegant......
Savory is the word that comes to mind with this dish. Plump tender chicken breasts gently sautéed, combined with rich deep flavors of a cream sauce and meaty portabella mushrooms with a whisper of rosemary. Not only does this dish deliver wonderful flavors, but it also delivers a beautiful presentation when served for dinner.
Rosemary Chicken with Portabella Mushrooms
Prep time 10 mins. Cook time 30 mins. Total time 40 mins.
Ingredients
Ingredients
Serves 4
3 large boneless skinless chicken breasts
4 tbs butter, divided
1 tbs olive oil
10 oz package baby portabella mushrooms
1 clove garlic, minced
1/2 cup rich chicken stock
1 tsp crushed rosemary (or 1 large bruised sprig fresh)
1 cup heavy cream
Seasoned Flour
1 cup flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder
Directions
Slice each breast into 2 pieces, as if you were going to butterfly it, except cut all the way through.
Mix the seasoned flour ingredients together in a plastic storage bag.
Pound each piece chicken breast with a meat mallet to a uniform thickness between 2 sheets of waxed paper or plastic wrap. You don’t have to do this, but I find the chicken cooks more evenly and is very tender.
Slice mushrooms in half vertically, set aside.
Heat 2 tbs. of butter and the olive oil in a large skillet over medium high heat.
Add 3 breast portions to the bag of seasoned flour and shake to coat.
Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this several times. Remove browned chicken from the pan and set aside.
Add the remaining 2 tbs of butter to the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Add the ½ cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan.
Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.
This dish is wonderful served alone with a fresh vegetable and salad, but adding buttered wide egg noodles or rice would be a delicious addition to the meal!
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