Mushroom Chicken

This recipe looks more intimidating than it actually it is! It moves pretty quickly so I would recommend getting all of your ingredients prepped beforehand (mise en place!) All in with prepping this will likely take less than 40 minutes.

Make sure to rinse your mushrooms and dry them thoroughly before cooking! I used cremini mushrooms for mine but whatever tickles your fancy. Even if you don’t like the texture of mushrooms (I know I don’t) they add amazing umami flavor to the dish!

INGREDIENTS:

• 1.5 lbs chicken breast, sliced

• 12 oz mushrooms, sliced

• 2 shallots, sliced

• 4 cloves garlic, minced

• 1 tbsp olive oil

• 3 tbsp butter (divided)

• 1/2 c dry white wine

• 1 1/2 c chicken broth

• 2 sprigs of thyme

• 1/2 tbsp ginger, minced

• 2 tsp corn starch

• Salt and pepper

INSTRUCTIONS:

1. Melt 1 tbsp butter and 1 tbsp oil in a large pan on med-high heat. While that’s melting, season chicken with salt and pepper. Add chicken and leave it undisturbed for 1-2 minutes to get a nice sear, then stir until cooked thoroughly. Transfer to a bowl or plate, cover and set aside.

2. Add remaining butter to the pan. Spread mushrooms out in an even layer and don’t touch! After 1-2 minutes, stir occasionally to get rid of excess moisture.

3. Add shallots and cook until slightly softened, about a minute. Add in garlic until fragrant, approximately 30 seconds.

4. Pour white wine into the pan to deglaze, scraping the bottom. Allow liquid to reduce by 50%, should only take a minute or so.

5. Add chicken broth and thyme sprigs and bring to a rapid simmer for 5 minutes.

6. Make a cornstarch slurry by adding cornstarch to 2 tbsp of water or broth, allow to dissolve, then pour into the pan along with placing the chicken back into the pan to warm it back up for 1-2 minutes.

Macros per serving (makes 6 servings):
Protein - 30g
Carbs - 4g
Fat - 11g

Created by: Emi Mraule, Nutrition Coach