LITE SAUTEED CHICKEN WITH MUSHROOMS - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

LITE SAUTEED CHICKEN WITH MUSHROOMS

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LITE SAUTEED CHICKEN WITH MUSHROOMS

4 to 6 servings

 

  • 1 tablespoon extra virgin olive oil
  • 8 ounces sliced fresh mushrooms
  • 1 to 1½ pounds boneless chicken breasts
  • 1 (13 to 14-ounce) can chicken broth or reduced-sodium chicken broth
  • 4 to 5 sprigs fresh thyme
  • Salt and freshly ground black pepper to taste
  • Additional sprigs of fresh thyme for garnish

 

In a medium to large heavy skillet, heat olive oil over moderate heat.  Add mushrooms and sauté until lightly browned and just tender.  Do not overcook mushrooms as they will become mushy.

Remove mushrooms with a slotted spoon and set aside.

 

Add chicken breasts to hot drippings in skillet.  Sauté chicken breasts over moderate to high heat, browning all sides, about 5 minutes total.  Reduce temperature to simmer.  Season chicken pieces with salt and pepper to taste.  Add chicken broth and sprigs of thyme; simmer, cover ajar, for about 25 minutes or until chicken is fork tender.  Add reserved mushrooms to chicken in skillet just before serving.

 

To serve, removes thyme stems from skillet; leaves will have fallen off into liquid.  Arrange  chicken pieces and mushrooms on each of four plates.  Spoon hot pan drippings over each serving.  Garnish each with an additional sprig of fresh thyme.

 

Note: For thicker pan drippings/liquid, combine 1 tablespoon flour with 1 to 2 tablespoons cold water in a 1-cup measure, blending until smooth. Stir flour/water mixture into hot pandrippings/liquid and continue cooking until slightly thickened.

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