Tuesday, November 22, 2016

One Pan Chicken Garlic Mushroom Saute

I made this for a quick and easy dinner last week.  I really liked it.  See my changes in bold.

One Pan Chicken Garlic Mushroom Saute


1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)
1 cup sliced mushrooms
½ tbsp avocado oil or olive oil
⅛ tsp sea salt
⅛ tsp black pepper
2 tbsp butter, divided in half
3 garlic cloves, minced
⅓ cup white cooking wine Beth used chicken broth
1/2 tsp arrowroot powder Beth used cornstarch

1. Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp oil for 5 to 7 minutes on each side until browned.

2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later).

3. In the same pan used for the chicken, melt 1 tbsp butter over medium heat. Add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.

4. Add wine(broth) to the pan and stir.

5. In a small bowl mix; 1 tbsp butter and ½ tsp arrowroot powder, smashing arrowroot powder into the butter with a fork until butter has absorbed the arrowroot

6. Add the arrowroot butter to the mushroom wine mixture in the pan. Stir and melt arrowroot butter into the saute over medium to medium high heat until the sauce starts to thicken.

7. Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushrooms and sauce over chicken.

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