I have come to believe that mushrooms are reserved for a sophisticated palate. As I kid I hated mushrooms. I would cry if they were accidentally added to my pizza or to any dish I was eating. I don’t remember actually trying them as a kid, I think I didn’t like the way they looked more than anything else. As I taught teenagers to cook, I noticed that many of them don’t like mushrooms either. Very few enjoyed mushrooms and it was usually the kids with chefs as parents or students who would eat of variety of cuisines. As I grew up, I started to appreciate all of the flavor that mushrooms have and learned to enjoy them. With that being said I am still only comfortable with cultivated mushrooms as some wild mushrooms have a flavor that is still too advanced for my palate.
This mushroom chicken recipe is one that I hadn’t tried to make before. The flavor combinations came to me over the weekend and I had a compulsion to make it. I purchased the mushrooms and chicken breast but I wasn’t sure what else I would add. I also wasn’t sure if I would cook in on the stove, in the oven, or in a Crock-pot. Then there was the sauce. I usually don’t like creamy white sauces because often times they are too heavy. I knew I wanted a sauce that was flavorful and that I would finish it with heavy whipping cream. I waited for divine intervention and thank God it came. I started grabbing ingredients and this recipe just came to me. This recipe was delicious and there isn’t anything I would change about it. I just wish I would have made more. Give it a try and let me know what you think.
Serving size: 3
Active time: 40 minutes
Inactive time: 35 minutes
12 oz Baby Bella mushrooms, sliced
3 chicken breasts, boneless skinless
1/2 C unsalted butter
2 t. salt, divided
2 t. black pepper, divided
12 oz beer (I used Dos Equis)
2 T lemon juice
1 T. Litehouse basil
1 T. Litehouse parsley
1 T. Litehouse garlic
1 C. chicken broth or stock
1/2 C. heavy whipping cream
1. Pre-heat the oven 375 degrees.
2. Slice the mushrooms and leave them on the cutting board.
3. Heat a braising pan or Dutch oven to medium on the stove. When the pan in to temp add the butter and melt it.
4. When the butter is melted add all of the mushrooms at once. Ad 1 t. of salt, pepper, and granulated garlic to the mushrooms and butter. Stir to combine. Allow the mushrooms to cook down for 5 minutes and then remove them from the heat.
5. If you have a meat tenderizer you can use it to pound the chicken breast until the chicken is about 1/4-1/2″ thick. If you don’t own a meat tenderizer you can do what I did. I placed the chicken breast into a storage ziplock bag. I then used my rolling pin to pound the chicken flat. When you are finished with the first chicken breast placed it on a plate and continue flattening the other two pieces.
6. After the chicken has been pounded season both sides with the remaining 1 t. salt, pepper, and granulated garlic. Press and rub the seasoning into the chicken. The chicken can remain on the cutting board for a few minutes.
7. To the mushrooms add the beer, parsley, minced garlic, lemon juice, and chicken broth or stock. Stir to combine.
8. Place the raw chicken into the liquid making sure the chicken is submerged. Cover the pan and place into the center of the oven for 25 minutes.
9. When the chicken has baked, remove the breasts from the pan, and place them on a plate.
10. Heat the braising pan on medium, add the whipping cream, and stir to combine. Place the chicken back into the pan and any juice left on the plate. Allow the chicken and sauce to simmer for 5 minutes. Serve hot and spoon the sauce over the chicken for plating. Enjoy!
Notes and Variations:
- This recipe is definitely for meat lovers so there isn’t much that can be changed without completely changing the dish.
- The butter can be substituted for oil and a non-dairy substitution can be used for the cream.
- Any additional herbs can be added.