I love mushrooms. A lot. Mushrooms are the vegetarian meat. Mushrooms are tasty, delicious and soak up whatever you cook them in. Have I mentioned that I love mushrooms?!
So this recipe was a bit of shit show. We got distracted and couldn’t figure out if the meat was done until we cut it open… Just a mess. But it turned out rich and delicious.
The salad on the side is just arugula, lemon juice and cheese. Obviously a lazy Olivia creation! Also I dumped more mushroom sauce on top of the salad because fun fact, I have an obsession with mushrooms!
Enjoy and don’t get distracted like we did. Eyes on the prize kids!
FROM THE CHEF
Chicken with Mushrooms and Garlic
½ lb cremini mushrooms sliced
¾ lb mushroom medley (white button, shiitake, more cremini, oyster etc) sliced
2 Tbsp olive oil
2 Tbsp butter
2 chicken breasts(bone in and skin on)
6 garlic cloves (whole)
1 bay leaf
Dash of crushed red pepper flakes
½ cup dry white wine
1 ¼ cup heavy cream
2 Tbsp lemon
¼ cup chopped parsley
- Season both sides of the chicken breast with salt and pepper
- In a large pan, add 1 Tbsp of olive oil and the butter and heat over medium heat until the butter has melted. Add the chicken (skin side down if using skin on) and garlic cloves to the pan and cook for approximately 15 minutes (until browned and skin side is crispy). Be wary not to cook the chicken too fast, you should sit tasty brown bits collecting on the bottom of the pan, but not burning. When the skin is browned flip the chicken and cook the other side for 5-10 minutes to brown. Remove the chicken from the pan
3. Add the other 1 Tbsp olive oil, mushrooms, bay leaf, red pepper flakes, and a dash of salt and pepper to the pan. Cook the mushrooms for a 4-6 minutes and you should see the mushrooms give off some additional moisture as they brown. While the mushrooms cook scrape the brown bits that have collected from the chicken from the bottom of the pan.
4. After the mushrooms have browned briefly remove the pan from the heat and add the white wine and a dash of salt and pepper. Return the pan to the heat and turn the heat up to high. Boil the wine until it has reduced to a glaze, approximately 1-2 minutes. Add the cream and simmer for approximately 5 minutes until the sauce has thickened and reduced. Reduce the heat back to low.
5. Add the chicken back to the along with any bits of juice that has collected on the plate. Allow the chicken to simmer for a couple of minutes to reheat and bathe in the sauce.
6. Plate the chicken first and add the lemon juice and fresh parsley to the sauce along with a dash of salt and pepper. Spoon the sauce of the chicken and enjoy!
FROM THE BLOGGER
*We always do our own take on the recipes we find by not buying branded products because we are poor and the store brand is cheaper and don’t waste time on those extra steps because life is hard enough. But we are not trying to take anyone else’s content or property just redistributing it with my sarcastic commentary.