What’s a girl to do when she’s got a family size package of chicken breasts and it’s too crappy to grill? Seriously, we’ve had so much rain this past week pretty soon I’ll be posting ark-building how-tos. But I digress, the correct answer is pan-roasting. Chicken breasts on their own are pretty uninspiring but the pan-roasting gives them a beautiful color and some texture. Also, the pan gives you a good opportunity for a nice little sauce.
Pan-Roasted Chicken with Soused Mushrooms Recipe
Chicken breasts, boneless, skinless
4 T. butter
2 T. olive oil
Flour for dredging
One 8 oz. package portobello mushrooms, cleaned and sliced
1 c. white wine or sherry
Heat the butter and oil on medium-hot in a heavy pan while you wash the chicken.
Dredge each piece completely in flour and put it into the foaming butter.
Cook until crusted and golden brown, about four minutes.
Flip and repeat. Now here’s the trick. Same as my pub-style turkey burgers. Turn the heat down to low and cover the pan.
Let it sit for 10 minutes while the meat gently cooks through.
Move the cooked chicken to a platter and keep it warm while you make the sauce.
Add the mushrooms to the pan and turn up the heat.
Oops, there’s a whole one in there. Damn sous-chef – heads will roll over this mark, mark my words.
Saute until they begin to darken and release some juice. Add the wine.
Sorry for the blurry photo, I didn’t drink any of the wine – I swear. Boil rapidly until reduced by half. If you’re feeling flush you could use champagne and add 1/2 pint of heavy cream as you reduce it down.
Towards the end I like to put my chicken back in for a little wine bath.
Plate the chicken and pour a spoonful of sauce over the top.
I like a good rice pilaf with this but it plays nice with lots of side dishes. Start stocking the freezer with butter now kids, ’cause we’re celebrating 2012 with a cookie marathon starting December 1!