Tuesday, December 13, 2011

Sauteed Chicken with Creamed Mushrooms

It's cold here. Like brrrrr, my toes are frozen cold. Like, everyone is just trying to stay warm cold. When it's cold like that, I want warm, comforting food. We had three defrosted boneless, skinless chicken breasts, some mushrooms, spinach and brown basmati rice. Sounds like a delicious meal to me!

Sauteed Chicken with Creamed Mushrooms
3 boneless, skinless chicken breasts, rinsed and patted dry
1/3 cup AP flour
2 tbs paprika (I like Hungarian paprika)
1 tbs fresh cracked pepper
2 tsp salt
8 oz. sliced mushrooms
2-3 tbs heavy cream
1/2 cup chicken stock
Salt and pepper
Fresh thyme
Olive oil

1. Preheat the oven to 350 degrees. Heat a non-stick skillet (make sure it's oven safe) to medium-high heat. Add 1-2 tbs olive oil. Mix the flour, paprika, pepper and salt in a shallow dish. Dredge each chicken breast in the mixture. Once all the chicken is coated, add to the hot skillet and brown on each side. When both sides have been browned, add some fresh thyme to the pan, and add the chicken stock. Put pan in oven for 15-20 minutes.

2. Meanwhile, heat a skillet over medium heat. Add a tbs of butter. Add enough sliced mushrooms to cover the bottom of the pan in a single layer, being sure not to crowd the mushrooms. You don't want to steam them. Brown each mushroom, turning each one over to be sure it cooks evenly. When you finish browning the first batch, transfer to a bowl and add the rest of the mushrooms to the pan. You will need to add another tbs of butter. If the pan ever looks dry, add a little more butter and swirl around. When all the mushrooms have been browned, return them all to the pan, add some fresh thyme, and then add the heavy cream. The cream will bubble ferociously and will start to thicken immediately. THIS IS GOOD! Stir around gently with a wooden spoon. Add seasoning to taste. They are ready to go.

3. Remove the chicken from the oven and make sure it is around 165 degrees. Let it rest for 3-5 minutes before slicing (if you're slicing).

I made brown basmati rice and a spinach salad to go with my meal. I assembled like this.

Basmati rice, topped with sliced chicken (about 3 oz.), topped with creamed mushrooms and spinach salad on the side.

DELICIOUS and super warm and comfy!

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