This Chicken And Mushroom Dish Gets You Dinner On The Table In Less Than An Hour
Yes, it can be done with this no-fuss baked chicken recipe that will leave your family members or guests happy and satisfied. The choice of boneless chicken breast helps get this dish cooked in no time at all. But if you have a little more time, you can use regular chicken parts, bones included, which take longer to cook. Just remember the one secret to this dish—don’t scrimp on the mushrooms!
Pan Seared Chicken Breast with Mushrooms
Serves 6 to 8
- 8 chicken breasts, boneless, skinless
- kosher or sea salt, to taste
- ground black pepper to taste
- 5 tablespoons olive oil
- 1/4 kilo fresh white button mushrooms, sliced
- 4 shallots, sliced
- 1 cup chicken stock
- 2 tablespoons chopped scallions, for garnish
1. Preheat oven to 350°F.
2. Season chicken breasts with salt and pepper on both sides.
3. Heat a skillet, add olive oil, and sear chicken for about 5 to 8 minutes until both sides are browned.
4. Place seared chicken, mushrooms, and shallots in an ovenproof pan. Roast for 8 to 15 minutes until chicken is cooked, and mushrooms and shallots are soft and roasted. Transfer chicken, mushrooms and shallots to a plate or platter.
5. Leave pan drippings in the pan and return to stovetop. Stir in chicken stock and cook over medium heat, scraping up the flavors from the roasting pan. Cook the liquid down about 3 to 5 minutes. Pour the sauce over the chicken, sprinkle with scallions and serve immediately.
For richer flavor, just add cream instead of chicken stock to make a creamy sauce. And for a deep, meat-like texture and flavor, try Portobello instead of white button mushrooms.
This recipe first appeared in FOOD Magazine, October-November 2014 issue
Styling by Nancy Dizon-Edralin
Photography by Paulo Valenzuela