They can easily become the same-old, same-old. The same boring and blah, no-flavor piece of poultry.
Except for this chicken that’s simple? Yes. Flavorful? You know it. Boring? Hell no.
This 30-minute, weeknight chicken breast recipe makes all of your gluttonous, weekend brunches, boozes and binges merely a flash in the memory bank. In yes, 30 minutes.
This chicken recipe brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters without stressing out the cook, nor the staving eaters.
But really…it’s all about the cook in the end, right?
There are several levels of flavors that layer the delicious quotient in this quick dish. Shallots, different types of mushrooms, chicken broth and wine. Ingredients that layer with fresh thyme and a squeeze of lemon. And lest us not forget Real® Seal butter and cream to add extra lusciousness to the whole shebang, making for a perfectly easy, weeknight, on-the-go dinner. And for leftover lunch the next day.
Because isn’t that really the best kind of dinner?
About the recipe
Use as many varieties of mushrooms to compliment the chicken that you crave. White, brown, portobello, cremini, oyster, shiitake or porcini. Use what you have, use what you can find. And if you can only find one variety, that works too.
Two chicken breasts in this recipe are all you need to make 4 servings. I halve the chicken breasts and then flatten them lightly meat mallet. Instead of a dredging of egg, milk and flour, a simple seasoning of salt and pepper is really all that’s needed.
Pan-frying the chicken in a combo of butter and olive oil gives the chicken breasts a golden glow. Sort of like a day at the beach. Who doesn’t love that?
White wine and chicken broth simmered down to half, then a pat of butter and a dash of cream makes for a creamy, easy sauce to drape on the golden browned breasts.
- 2 6 to 8-ounce boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- 2 cups mixed mushrooms, sliced
- 2 tablespoons minced shallots
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 tablespoons whipping cream
- 2 teaspoons fresh thyme leaves
- ½ lemon, zested
- Chopped parsley for garnish
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
- Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
- Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
- Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
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Make it a great day and cook something good.
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