ONE SKILLET CHICKEN WITH GARLICKY MUSHROOM CREAM SAUCE
Selasa, 20 Agustus 2019
INGREDIENTS:
4 boneless
skinless chicken breasts (or thighs)
salt and
pepper
1 cup
chicken broth
1 tablespoon
minced garlic
½ teaspoon
red pepper flakes
½ teaspoon
dried thyme
2
tablespoons olive oil
8 ounces
baby bella (cremini) mushrooms, sliced
⅓ cup finely
diced shallots (or red onions)
2 tablespoons
butter
¼ cup heavy
cream
2
tablespoons chopped parsley (or basil)
DIRECTIONS:
1. Using a mallet, pound down the
chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and
pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small
bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
3. Position a rack in the lower
third of the oven and preheat the oven to 375ºF.
Heat 1 tablespoon of the olive
oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow
to brown for 3-4 minutes stirring as required to brown both sides. Remove the
mushrooms to a plate (use one large enough to remove chicken as well).
4. Heat the remaining 1 tablespoon
of oil on medium high heat. Add the chicken and allow to brown on both sides
for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely,
we’ll finish it in the oven. Remove the chicken to plate.
5. Reduce the flame to medium, add
the shallots to the skillet along with the chicken broth mixture. Using a
whisk, scrape the bottom of the pan so all the brown bits are loosened. LET SAUCE SIMMER AND REDUCE FOR
ABOUT 8-10 MINUTES OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. <– if you do not do this
step, your sauce will NOT thicken.
6. When the sauce has thickened,
remove from the flame, add the butter and whisk until it melts completely. With
the skillet off the flame add the heavy cream and mushrooms, and whisk to
combine. Place the skillet back over the flame for just 30 seconds, do not
allow the sauce to boil. Remove from heat, add the chicken back into the pan
and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8
minutes or until the chicken is completely cooked through. Top with chopped
parsley or basil and serve warm.
NOTES:
Use boneless skinless
chicken breasts/thighs that about the same thickness. I pounded mine down to
about ½ inch.
source : littlespicejar.com