Mushroom Chicken Breasts

31 Jan

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Here’s a great dish that can be ready in a relatively short amount of time.  We never get tired of this one and I’ve made it several times in the last couple of months.  I use the recipe-ready thin sliced chicken breasts which speed up the cooking time, but if you have the time, you can use regular breasts and slice them yourself.

Ingredients:

recipe-ready thin sliced chicken breasts (I used 2 pkg. for my family)

4 Tablespoons butter

4 shallots (or green onions)

8 oz. box sliced mushrooms

1/4 cup chicken broth

1/2 cup heavy cream

1 teaspoon lemon juice

Directions:

Lay thin sliced chicken breasts out on paper towels and pat dry.  If necessary, pound breasts til they are of an even thickness.  Sprinkle both sides of chicken with salt and pepper.

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Place 2 Tablespoons of butter into a large non-stick skillet, and brown the chicken on both sides until nicely browned.  When done, remove from skillet and set aside.

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Add the remaining 2 Tablespoons of butter to the skillet and add shallots (or green onions) and sliced mushrooms.

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Cook until mushrooms are tender.  Add the chicken broth to the pan and use the spoon to loosen up all the little crusty browned bits on the bottom of the pan.  Bring to a gentle boil.

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Add the cream and lemon juice and bring just to the boiling point.

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Return chicken to the pan to bring back up to serving temperature.  Serve over hot buttered pasta or rice.

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Ingredients:

recipe-ready thin sliced chicken breasts (I used 2 pkg. for my family)

4 Tablespoons butter

4 shallots (or green onions)

8 oz. box sliced mushrooms

1/4 cup chicken broth

1/2 cup heavy cream

1 teaspoon lemon juice

Directions:

Lay thin sliced chicken breasts out on paper towels and pat dry.  If necessary, pound breasts til they are of an even thickness.  Sprinkle both sides of chicken with salt and pepper.  Place 2 Tablespoons of butter into a large non-stick skillet, and brown the chicken on both sides until nicely browned.  When done, remove from skillet and set aside.  Add the remaining 2 Tablespoons of butter to the skillet and add shallots (or green onions) and sliced mushrooms.  Cook until mushrooms are tender.  Add the chicken broth to the pan and use the spoon to loosen up all the little crusty browned bits on the bottom of the pan.  Bring to a gentle boil.  Add the cream and lemon juice and bring just to the boiling point.  Return chicken to the pan to bring back up to serving temperature.  Serve over hot buttered pasta or rice.

 

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