What a day. Stormy weather, alternating cold and muggy and hot and muggy. Thunderstorms, pouring rain, tornado watches… Definitely a day to cook inside.
I had a couple of chicken breasts and a whole bunch of assorted mushrooms from my Gentile’s trek, yesterday. Oyster, shitake, portobello, chanterelle…Chicken and Mushrooms was a no-brainer. But what to do with them?!?
There was also wine, shallots, butter and broth in the house, so a recipe was formulated…
Chicken and Mushrooms
- 2 chicken breasts
- flour to coat
- 6 oz assorted mushrooms, sliced, if necessary
- 1 shallot, diced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 tsp herbs d’Provence
- salt and pepper, to taste
Dredge chicken breasts in flour, shaking to remove excess. Heat olive oil and a pat of butter in a skillet. Add chicken and brown on both sides. Remove from pan.
If necessary, add a bit more butter or oil to pan. Add shallots and mushrooms and cook until browned and fragrant.
Add wine, then add broth. Mix well, scraping up any bits in the pan.
Add chicken breasts to pan, cover, and lower heat. Simmer until breasts are done – about 10 minutes – depends on the size of your breasts. (Uh… er… you know what I mean…)
When sauteing the proverbial boneless, skinless chicken breast, I have really taken to dredging them in flour. It really adds flavor (something boneless/skinless chicken really needs) and I think it helps retain moisture in the breast and holds sauces or gravies better. I like. And I digress…..
Dinner was served with broccoli rabe that I steamed then sauteed with a bit of butter, salt and pepper. Very basic – and really, the best flavor, as far as I’m concerned. Simplicity is my friend.
Israeli couscous medley on the side.
Oh… and here’s what a slice of that pie looked like last night.
More tonight!