Chicken and Mushroom Skillet

This is a new favorite at our house. We love any dinner that only requires that we dirty one pot, but this one is really good. For some reason this mixture makes the best gravy! You can serve it a bunch of different ways which just makes it better. Pour it over mashed potatoes, serve it with broccoli and a sweet potato or toss it over rice.

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Chicken and Mushroom Skillet

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1lb. Chicken breasts
3 T EVOO
8 oz. Mushrooms
1 large shallot, minced
Scant 2 cups chicken stock
2 cloves of garlic, minced
2 T butter
1/3 cup sherry wine, or white
1 and 1/2 T flour
1 t thyme, minced
Salt and Pepper to taste

Directions:

In a large skillet, heat the olive oil on medium heat and add the chicken breasts to the pan. Flip to coat in the oil, cover and cook on medium for about 10 minutes. Flip half way through to make sure you get even color.

Remove the chicken from the pan and set aside. While the pan is still hot, deglaze the bottom with the sherry or white wine. Add the shallots, garlic and thyme to the pan and cook on medium until shallots are translucent. Add the butter and mushrooms to the pan, salt and pepper to taste. Cook until the mushrooms are soft. Remove from the skillet.

Add the chicken stock and the flour and whisk together until combine. Add everything back to the skillet and cook for an additional 5 minutes until heated through. Serve over mashed potatoes or white rice.

      

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