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Chicken and mushrooms
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Preparation time: 10 minutes
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| Cook 30 minutes Ready in 40 minutes Serve 2 Ingredients: 2 boneless chicken breast halves with skin | |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 2 tbs | olive oil |
| 8 ounces | fresh mushrooms, sliced 1/4 inch thick |
| 1/2 cup | water |
| 1 tbs | cold butter, cut into bits |
1- preheat oven to 400
2- sprinkle chicken on all sides with salt and pepper. Heat oil in an oven proof skillet over medium high heat. Put chicken, skin side down, in skillet and cook until browned, about 5 minutes
3- turn chicken over, and add mushrooms and a pinch more salt to skillet. Increase heat to high and cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
4- transfer skillet to oven and cook until chicken is no longer pink in center and juices run clear, about 15 minutes ( an instant read thermometer should read 165) transfer chicken breasts to a plate and loosely tent with foil.( do not clean skillet)
5- cook mushrooms in skillet on stovetop over medium high heat, stirring until brown bits start to form on bottom of pan, about3 minutes. Add water; and bring to boil, stirring and scraping up browned bits. Continue to boil until water is reduced by half, about 2 minutes. Pour any accumulated juices from chicken plate into skillet, then remove from heat.
6- add butter, swirling skillet until butter is completely melted and incorporated, about 30 seconds. Season with more salt and pepper if desired. Spoon mushroom sauce over chicken and serve.
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