Chicken with Mushrooms

When a great many mushrooms waiting in the refrigerator combined with some chicken breasts I found in the freezer, it was time for a chicken and mushroom dish. Chicken Marsala^[1] is one of my favorite meals and we make it frequently enough that I do occasionally run out of marsala. I don't keep prosciutto in the house on a regular basis either. So, it was time to improvise.

This recipe is what happened when that craving met the ingredients on hand. I liked it so much, I made it again, just so I could share it with you. If you are headed to the store and have a few more minutes to spend prepping the ingredients, check out the recipe for Chicken Marsala^[2] as well. Both dishes are delicious.

Chicken with Mushrooms
Yield: 4-5 servings
(printable recipe)
^[3]

1 1/2 tablespoons bacon grease or olive oil
1 1/2 lbs boneless chicken breasts, this was 2 large chicken breasts
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup brown rice flour, feel free to substitute AP flour
2 tablespoons butter
1 tablespoon fresh thyme leaves
16 ounces fresh crimini or baby bella mushrooms, roughly quartered
1/2 cup white wine or chicken stock, either one works well
2 tablespoons chopped fresh parsley

Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.

Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.

Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!

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ONE YEAR AGO TODAY: Coconut Milk and Dark Chocolate Toffee Ice Cream^[5]

References

1. ^{^} Chicken Marsala (barefeetinthekitchen.blogspot.com)
2. ^{^} Chicken Marsala (barefeetinthekitchen.blogspot.com)
3. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
4. ^{^} Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
5. ^{^} ONE YEAR AGO TODAY: Coconut Milk and Dark Chocolate Toffee Ice Cream (barefeetinthekitchen.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2013/03/chicken-with-mushrooms-recipe.html

Dont Forget to Watch HOMEMADE BEEF VEGETABLE SOUP RECIPE mp4