Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
I love this recipe! It’s so simple to make using pretty much pantry essentials. Easily make this restaurant-quality Rosemary Chicken with Portabella Mushrooms in a single pan and watch your family devour every bit!
Ingredients
1 tablespoon olive oil
4 tablespoons butter divided
3 large boneless skinless chicken breasts
10 ounces package baby portabella mushrooms
1 clove garlic minced
1 teaspoon crushed rosemary or 1 large bruised sprig fresh
1 c. heavy cream
1/2 c. rich chicken stock
SEASONED FLOUR:
2 teaspoons garlic powder
1 c. flour
2 teaspoons salt
1 teaspoon pepper
HOW TO MAKE ROSEMARY CHICKEN WITH PORTABELLA MUSHROOMS
Step 1: Into 2 pieces, slice the breast all the way through. So the chicken has a uniform thickness, I suggest pounding them using a meat mallet. Place them between 2 sheets of waxed paper and pound. This also helps to evenly cook the chicken.
Step 2: In a plastic storage bag, place the seasoned flour ingredients (garlic powder, flour, salt, and pepper). Shake to mix.
Step 3: Cut the mushrooms in half and set them aside.
Step 4: In a large skillet, add the 2 tbsp butter and 1 tbsp olive oil. Allow the butter to melt over medium-high heat.
Step 5: To the bag of seasoned flour, add about 3 portions of breast and shake to coat. Once the oil is hot, place the breasts in the skillet and cook until both sides are well brown. If needed, you can do this in batches. When done, set the chicken aside.
Step 6: In the skillet, add the rest of the 2 tbsp butter, then the mushrooms and garlic. Saute for about 5 minutes over medium heat.
Step 7: Now, pour in half a cup of the stock and add the rosemary. Scrape the bottom of the pan to release the brown bits.
Step 8: Return the browned chicken to the pan. Put the lid on and decrease the heat. Continue to cook for additional 20 minutes. After 20 minutes, take the chicken and mushrooms and keep them aside for now. Add the cream to the pan and heat it through for about 5 minutes over medium-low heat until the sauce has reduced by 25%.
Step 9: Place the chicken and mushrooms back in the pan and spoon the sauce over. Allow it to heat through for a few minutes more.
Nutrition Facts:
Serving: 1person | Calories: 582kcal | Carbohydrates: 31g | Protein: 25g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 1436mg | Potassium: 700mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 3 large boneless skinless chicken breasts
- 10 ounces package baby portabella mushrooms
- 1 clove garlic minced
- 1 teaspoon crushed rosemary or 1 large bruised sprig fresh
- 1 c. heavy cream
- 1/2 c. rich chicken stock
- SEASONED FLOUR:
- 2 teaspoons garlic powder
- 1 c. flour
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
Step 1: Into 2 pieces, slice the breast all the way through. So the chicken has a uniform thickness, I suggest pounding them using a meat mallet. Place them between 2 sheets of waxed paper and pound. This also helps to evenly cook the chicken.
Step 2: In a plastic storage bag, place the seasoned flour ingredients (garlic powder, flour, salt, and pepper). Shake to mix.
Step 3: Cut the mushrooms in half and set them aside.
Step 4: In a large skillet, add the 2 tbsp butter and 1 tbsp olive oil. Allow the butter to melt over medium-high heat.
Step 5: To the bag of seasoned flour, add about 3 portions of breast and shake to coat. Once the oil is hot, place the breasts in the skillet and cook until both sides are well brown. If needed, you can do this in batches. When done, set the chicken aside.
Step 6: In the skillet, add the rest of the 2 tbsp butter, then the mushrooms and garlic. Saute for about 5 minutes over medium heat.
Step 7: Now, pour in half a cup of the stock and add the rosemary. Scrape the bottom of the pan to release the brown bits.
Step 8: Return the browned chicken to the pan. Put the lid on and decrease the heat. Continue to cook for additional 20 minutes. After 20 minutes, take the chicken and mushrooms and keep them aside for now. Add the cream to the pan and heat it through for about 5 minutes over medium-low heat until the sauce has reduced by 25%.
Step 9: Place the chicken and mushrooms back in the pan and spoon the sauce over. Allow it to heat through for a few minutes more.
