Caramelized Mushroom and Chicken with Buttery Herb Bread

Look at your calendar. Find a Friday night that isn’t filled in. Now call some friends and invite them over for dinner.

Go ahead. Do it.

No really. You’re going to want to throw a party after you try this dinner. You might as well plan ahead, right?

I love meals like this. The components are simple–chicken, mushrooms, onion, butter, wine–but the end product is so much more than the sum of its parts. The wine soaked mushrooms smother the tender, moist chicken. And the bread…don’t even get me started on the bread! It’s soaked in butter. Covered in herbs. Baked until warm, fragrant, and full of flavor. It makes me weak in the knees.

We enjoyed this meal so much, we were disappointed we didn’t have friends over that night to share it with. Next time this makes it onto our menu rotation (which will be very, very soon), you can bet we’ll have friends over to share it with. It’s just a perfect meal for company. It has the decadent feel of a dish you slaved over, but only requires about 30 minutes in the kitchen. Honestly, tell me you aren’t drooling just looking at those mushrooms swimming in their butter wine sauce!

Take our advice. Make the chicken, saute the mushrooms, bake the bread, and enjoy an evening filled with good food and good company.

Caramelized Chicken and Mushrooms with Buttery Herb Bread
Recipe adapted from How Sweet It Is
Yield: Serves 4

Ingredients:
4 thin boneless skinless chicken breasts (or 2 thick breasts, butterflied), or 4 chicken thighs*
1/3 cup flour
2 Tablespoons olive oil
3-4 Tablespoons butter
1/2 cup chopped onion
12 oz package sliced mushrooms
1/3-1/2 cup white wine
One loaf unsliced bread (we used a half baked garlic Italian loaf)
4-6 Tablespoons (depending on size of the loaf) butter, melted
Assorted dried herbs (we used garlic salt, parsley, Italian herbs)
Salt and Pepper

Directions:
1. Preheat oven to 350 degrees. Sprinkle both sides of chicken breast liberally with salt and pepper. Place flour in a shallow bowl, then dip each side of the chicken into the flour.
2. Heat a large skillet over medium high heat and cook chicken until golden brown on both sides and juices run clear (about 4 minutes per side). (Note: if you’re using chicken thighs or thicker slices of chicken breast, cook time will be about 7-8 minutes per side).
3. While the chicken is browning, slice the bread leaving about 1/2 inch at the bottom intact. On a rimmed baking sheet, slowly pour melted butter all over bread, pulling apart slices to allow it to drip and soak between slices. Sprinkle liberally with herbs, again pulling apart slices to allow herbs to cover. If pre-baked, wrap in foil and place in 350 degree oven for 3-4 minutes until hot. If half-baked, bake uncovered according to package suggestions. 
4. Remove cooked chicken from pan, and set on a plate. Turn heat down to medium and add 1 Tablespoon butter and onion and saute one minute.  Add another 2 Tablespoons butter and mushrooms. Saute about 5-6 minutes or until mushrooms are soft.
5. Add wine and scrape the pan to remove brown bits. If you would like more liquid, add additional butter and wine. Otherwise, add chicken back to pan and heat 1-2 minutes.
6. Serve hot with bread for dipping.

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