Rosemary Portobello Chicken

• Meat

  • 2 Chicken breast, large boneless skinless halves

• Produce

  • 2/3 lb Baby portobello mushrooms or cremini mushrooms
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 2 tsp Parsley
  • 1 1/2 tsp Rosemary, Fresh

• Canned Goods

  • 1/2 cup Chicken stock, rich

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3/4 tsp Black pepper, ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy cream

Found on tiphero.com

Description

Directions

• Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness. Season the chicken with the salt, garlic powder and ground black pepper. Coat the seasoned chicken in flour and shake to remove any excess. Set aside. Slice the mushrooms in half or quarters if they are larger mushrooms, set aside. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches. Remove the browned chicken from the pan and set aside. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened. Add the garlic and cook until fragrant, about 1 minute. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside. Add the heavy cream to the remaining chicken stock and bring to a boil. Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓. Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.TipHero If needed, reduce the sauce further. Coat the chicken and mushrooms in sauce. Garnish with chopped parsley, if desired.