I was wandering around the world wide web a few weeks ago and came across this recipe from The Little Spice Jar. I knew from reading through the recipe that this would be a meal we would love. I prepared it tonight, with a few changes, and this one is a definite keeper for the regular rotation. An added bonus? ONE SKILLET MEAL!
The mushrooms are cooked first in Garlic Infused Olive Oil. The garlicky olive oil browns the mushrooms and coats them to add so much extra garlic flavor.
salt and pepper
1 cup chicken broth
1 T. minced garlic
½ t. red pepper flakes
½ t. dried thyme
2 T. garlic infused olive oil
8 ounces baby Bella (cremini) mushrooms, sliced
⅓ cup finely diced shallots
2 T. butter
¼ cup heavy cream
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.
Heat 1 tablespoon of the olive oil in an oven-safe skillet (I used my largest cast iron skillet to help give a great brown crust) 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).
While the mushrooms are sauteeing, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme in a small bowl.
After removing the mushrooms from the skillet, heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 4-5 minutes per side. The chicken will finish cooking in the oven. Remove the chicken to plate.
While the chicken cooks, preheat the oven to 375ºF.
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. Make sure you reduce the sauce so your sauce will thicken properly.
When the sauce has thickened, remove from the heat and add the butter and whisk until it melts completely. Next, 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 to an internal temperature of 165 degrees F.
Since this dish has thyme as an ingredient, I garnished the plate with a few sprigs of fresh thyme.
If you're not watching carbs, serve over rice or mashed potatoes!