Recipe Courtesy of Mr. Food®
Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)
In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.
In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.
In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.
Spoon mushroom sauce over chicken and serve immediately.
NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.
A single Portabella mushroom can contain more potassium than a banana.