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Pan Seared Chicken with Mushroom Pan Sauce

I do not know about you, but sometimes when I open the refrigerator and look in I am dumbfounded because I do not know what I am going to make for dinner that night. I think I went to the refrigerator 3 or 4 times hoping for some inspiration to jump out at me. The final time I looked , really looked. I even checked the vegetable drawers, and you know that can be scary if you do not check them often enough. This final check gave me the inspiration I needed: Chicken with a Mushroom pan sauce, Parsnip and Cauliflower puree, and Brussel Sprouts with Cranberries, I think I was successful.

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  • 2 chicken breast, pounded to an even thickness
  • 1 tsp olive oil
  • Mediterranean seasoning (see website)
  • 1 shallot, small dice
  • 2 garlic cloves, minced
  • 1/2 lemon, juice
  • 8 oz. mushrooms, sliced
  • 1 c chicken broth
  • 2 tsp gremolata (see website)

This chicken dish will make you look like you went to a lot of trouble, even though it is super easy.

Between to pieces of plastic wrap pound chicken to an even thickness. This will help the chicken to cook evenly. It does not have to be pounded thin, just to an even thickness.

Sprinkle both sides of the chicken breast generously with mediterranean seasoning.

In a large skillet over medium heat warm oil. Add chicken breast and cook until golden brown on each side. Remove from pan and set aside.

Add lemon juice to pan scraping bits off of the bottom of the pan. You may need to add some of the chicken broth to help with this process. The bits are what is going to make the pan sauce so good. Add shallot and garlic let cook until shallot is softened. Add mushrooms to shallot mixture. Stir occasionally; add chicken broth. Cook sauce until it is reduced to half the liquid and thickens. Spoon over chicken. Serve. Eat. Enjoy.

 

 

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