Easy Sautéed Chicken and Mushrooms
Lately it seems like no matter how much time I have in the day, I can never get to all the things I have to do. And it's not just me either. Everyone I know seems to be experiencing this same phenomenon. Maybe it's something in the air. A friend of mine is really hoping that someone comes up with a scientific way to compress 8 hours of sleep into 2, leaving us with oodles of extra free time, but I don't know. Seems like we'd still be overloaded, even then! In any case, busy times like these call for easy dinners and here's a one skillet winner for you that's fast becoming a favorite in our house. Thin sliced chicken cutlets are dredged in seasoned flour, quickly sautéed along with mushrooms and topped with a simple white wine/chicken broth sauce. Besides being absolutely delicious, restaurant-worthy really, the whole thing comes together in under 30 minutes and on this can't-seem-to-shake-this-Monday-tiredness, that's about all I can handle!!!
Easy Sauteed Chicken and Mushrooms
Makes 4 servings
Prep Time: 30 minutes
Ingredients
- 1/4 cup unbleached, all-purpose flour
- 1 ½ pounds chicken cutlets (if you buy thicker pieces, slice them lengthwise in half to make them thinner)
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 pound mushrooms, cleaned and quartered
- ¼ cup dry white wine
- ¼ cup chicken broth, plus a bit more if necessary
- Handful of freshly chopped parsley
The Recipe
1. Place the flour in a shallow dish and season with salt and pepper. Coat the chicken cutlets in the mixture, shaking off the excess.
2. In a large skillet, heat the oil and 1 tablespoon of the butter over medium high heat and cook the chicken for about 3 minutes per side, until completely cooked through and golden brown on the outside. You will need to do this is batches. Transfer cooked pieces to a plate and set aside.
3. Lower the heat a bit and add the mushrooms and remaining butter to the pan, cooking the mushrooms for about 6 minutes until softened. Pour in the wine and broth and cook, stirring, until reduced by half, about three minutes. Taste and season with more salt and pepper if necessary. Return chicken to pan along with any juices on the plate and heat for a few minutes. If it seems like there's not enough sauce, add in additional broth. Plate chicken with mushrooms and sauce and top with parsley. Serve immediately.
Enjoy!
Note: Recipe adapted from Martha Stewart. I left out the thyme and added some extra broth for more sauce.
