A Quick Weeknight Meal
Serve this simple dish with sauteed spinach seasoned with garlic and a healthy grain such as quinoa.
Easy Chicken with Mushrooms
- 4 boneless chicken breasts, each weighing 6-7 ounces, lightly pounded and halved
- 1 cup flour seasoned with salt and pepper
- 12 ounces thinly sliced Cremini mushrooms
- 2 chopped shallots
- 1 sprig fresh rosemary
- 1 1/2 cup homemade chicken stock
- 2 tablespoons canola oil
Place the oil in a large skillet (14 inches) over medium high heat.
Dredge the chicken in the flour and knock loose any excess.
Brown one side of the chicken (about 4-5 minutes), flip and brown the other side (about 3 minutes). Reserve chicken to a plate.
Add the mushrooms, rosemary and shallots to the pan. Once browned, add the stock.
Bring liquids to a boil, then simmer on low. Add the chicken back to the pan, cooking the liquids down around the chicken to a tight sauce. This will take roughly 10 to 15 minutes.
Season and serve.
Photograph by Kate N.G. Sommers.