February 5, 2011

Chicken with Mushroom Sauce

We've been having a lot of chicken lately. In case you've forgotten my recent chicken escapades, we've been had Sauteed Chicken with Browned Butter and Orange Marmalade Chicken. Every single one has been a winner, each with their own unique flavor. There are so many ways to make chicken that we never get tried of it.

Although I would like to have more steak. It's been awhile.

Anyhow, a few nights ago I got out my Cooking Light magazine and read through the other chicken recipe on this week's menu plan. It seemed pretty simple and perfect for our tastes. The title is kind of lame, I know (need a little creativity Cooking Light?), but don't let that fool you, it's so flavorful.

Source: Cooking Light

4 (6-ounce)skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon  minced fresh thyme

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

I paired it with Fettucine Alfredo, the greatest decision I might have ever made. They were outstanding together. I always make my own sauce by whisking up two tablespoons of butter, a little bit of flour, and about 1/2 cup of milk (I like mine thick). Then I grated fresh Parmesan and Pecorino Romano into the sauce and let it melt. Add some salt and pepper and it's done. Glorious.

As for this weekend...I don't know how much cooking I'll be doing! I might need a break from this over-achieving week. Besides, I've got something new to look through...

I saw it at Barnes and Noble the other day. Couldn't resist. It was calling my name. And it was only $12. How can you not? ;)

What are you cooking/baking this weekend?


  1. Cupcakes are my world-I need to find that book, haha!
    Dinner looks great-love the recipe:)

  2. This sounds great! Love the combo of flavors!

  3. I have that book and bookmarked practically every other page. I still need to actually make something from it, though! Everything in it looks so good


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