Does anything say home to you more than a great home cooked beef stew? You know what I’m talking about, that hearty, tasty, beef stew with carrots and potatoes that simmers in a beef broth with wine for hours creating that amazing gravy?
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broth
Chicken with Sauteed Mushrooms
This was one of those, “omg I have nothing to make for dinner” kind of recipes as I only had chicken out to make for dinner that night and I was unsure of how I wanted to make it.
I check out my fridge and I had just made my sauteed mushrooms the day prior and had them in a container so I thought…”hmmm, I have an idea”. On my stove top was some stock, which had been cooking all day long (I learned how important stock is in a recipe so I tend to always have stock in my freezer, you can always buy a low sodium stock from your market). So, I figured if I used some of the stock and added the mushrooms, I would have been creating a new dinner and I knew it would be one that was pact with amazing flavors
Ultimately, it ended up being one of our favorite dinners! It’s an easy “do ahead” dinner. I have made it for large groups and small groups and everyone loves it…it’s a healthy recipe as well…enjoy!
Chicken with Sauteed Mushrooms
Ingredients
- 1 1/4 pounds Skinless chicken breast, pounded
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1 teaspoon Garlic powder (or more to taste)
- 1 cup Stock, low sodium preferred (you may need a bit more)
- 1 cup Mushroom saute (see link above)
- salt and pepper, to taste
Directions
- Prepare your chicken by lightly pounding it, making the pieces even. (as you can see in my photo, my pieces are still large, just more even in size) Sprinkle with salt, pepper and garlic powder.
- Heat a skillet pan on high heat, add oil and butter, add your chicken seasoned side down and add remaining seasonings to the top of your chicken. Do not touch your chicken until you are ready to turn it over...moving the chicken around in the skillet will not allow the chicken to brown nicely.
- Cook chicken for 5 minutes and flip (in my photo you may see herbs, it's only because I made the mushrooms in the same pan prior to making it for dinner)
- Cook chicken until this side is nicely brown on this side as well, another 5-7 minutes.
- Add your stock, I used enough stock to go half way up my chicken so that the chicken was not emerged in the stock but there was plenty of stock surrounding chicken. Cover and cook for 5 minutes, uncover and add 1 cup of mushroom saute (or more or less depending on your tastes). Cook uncovered until it thickens a little...Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use