Friday, November 12, 2010
Luckily for me, John was stuck in traffic (well, good for me; bad for him). I had a little over an hour and I had made mashed potatoes the day before. I used the Microwaved Red Potato recipe and added about 1/2 of a cup of whole milk and mixed it together. Yum. To me, mashed potatoes goes with meats, not chicken. So, I hopped online to see if I could find anything. A lot came up but I was out of most the ingredients. Back to the drawing board.
I had about a cup of sliced mushrooms left from my Shell Casserole, white wine, garlic, onions, and lemon juice. I thought, hmmm that could be a nice sauce.
Mushroom Smothered Chicken
2 chicken breasts
salt, pepper, and garlic powder to taste
1/4 cup breadcrumbs
2 tablespoons olive oil (to cook chicken)
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon lemon juice
2 teaspoons italian seasoning
1/2 cup sliced fresh mushrooms
12 garlic cloves, crushed
2-3 tablespoons flour
First, pound the chicken breasts until they are 1/2 inch thick. (If you've never done this before, don't be intimidated. Place the chicken on a cutting board, top the chicken with some plastic wrap, and then using a rolling pin, roll the chicken out until 1/2 inch thick. Me, before we had a rolling pin, I used to hammer it out. It was more fun!
Then, season the chicken with salt, pepper, and garlic powder. Dredge the chicken in breadcrumbs, patting to make sure breadcrumbs stay firmly on.
Meanwhile, combine in a large saucepan the chicken broth, white wine, lemon juice, and italian seasoning over medium-high heat. Let simmer for about 10 minutes. Then, add the crushed garlic and mushrooms. Cook about 10 minutes more, until garlic becomes translucent; reduce heat to medium-low. Finally, slowly add flour and let simmer for 15 minutes, or until sauce thickens. (I used 3 tablespoons but I added it very gradually. Don't just pour it in all at once, judge if you need more or less).
While sauce thickens, place 2 tablespoons of vegetable oil into a large skillet over a medium-hot burner. Let oil warm, and then add chicken breasts, cooking about 8 minutes on each side, or until cooked through. (I always cook mine too long because I'm afraid but 8 minutes seemed about right).
To plate, place 1/4 cup of mashed potatoes onto the plate, top with chicken and spoon sauce over the top. I used about 1/4 cup of sauce to each chicken.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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