Pan Seared Chicken with Mushrooms

• Meat

  • 4 Chicken thighs

• Produce

  • 2 tsp Lemon, zest
  • 2 cups Mushrooms
  • 1/3 cup Parsley

• Canned Goods

  • 1/2 cup Chicken broth, reduced sodium

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper, Fresh cracked
  • 1 tbsp Flour
  • 1/4 tsp Sea salt

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on keviniscooking.com

Description

Directions

• In a large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes. Uncover and cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup broth. Stir to scrape up browned bits in pan. Pour into a small bowl.
• On a plate sprinkle both sides of chicken thighs with salt, pepper and flour. Add 2 tablespoons of butter to skillet and melt over high heat. Add chicken to pan and cook until lightly browned, 4 minutes. Turn over and cook for 6 to 8 minutes. Remove to platter, cover to keep warm.
• Pour cooked mushrooms back into pan and add remaining 1/4 cup chicken broth, 1/4 cup parsley. scraping to release brown bits on bottom of pan. Add remaining 1 tablespoon butter and swirl in pan until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring. Pour over chicken and sprinkle with ­remaining parsley.

Nutrition