Seared Chicken and Mushrooms

Here’s another recipe from the Lidia’s Kitchen show. It is so simple and delicious! I don’t have the exact measurements, I had to eyeball it by watching the show. The amounts can vary depending how many your are cooking for. At least one chicken breast per person.

Cut skinless chicken breast into 2 or 3 small portions and pound to flatten between plastic wrap. Chop rosemary, sage leaves and garlic add to the chicken. Add salt and olive oil, mix well with hands and place in sealed plastic bag. Marinate overnight or at least 3 to 4 hours.

Using a nonstick pan, sear the chicken on both sides till lightly browned. Set aside. Cut off the stems off the mushrooms. Add 2 tablespoons of butter and 2 crushed garlic cloves to the pan. Saute the mushrooms. Add some cognac or brandy to the pan and season the mushrooms. Place the chicken back to the pan to warm through, add parsley and serve.

 

 

 

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2 thoughts on “Seared Chicken and Mushrooms

  1. William says:

    My wife hates mushrooms :(, but I love them. I sometimes make dishes with them in them for myself for lunches. I like this recipe, but can I ask, why chicken breasts? Is it nutritional value or do you like breast meat more? I would think the fattiness of a thigh would go better with the mushrooms. Perhaps attempting to go with thighs and serving 2 thighs per person. The moisture content is higher and I prefer the taste, but that could just be me. I rarely cook with breasts, except in my chicken with mushroom ragout where the tomato sauce adds a layer of flavor to the breasts that I feel that that lack.

    Liked by 1 person

    • thefashionistacook says:

      My husband doesn’t like mushrooms, either. He pushes them aside and eats the rest. This recipe is from Lidia Bastiniach, I would you guess you can ask her that question. This one appealed to me for how quickly it was made and I’m always looking for different ways to cook chicken.

      Liked by 1 person

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