Sunday, October 18, 2015

Sauteed Seasoned Chicken Breasts in a Garlic Mushroom Sauce

Today I want to take a look at one of my favourite ways to make chicken breast.

While this recipe works equally well with boneless skinless chicken thighs, it is designed for boneless skinless chicken breast.

While Italian seasoning can be used -- or oregano, salt and pepper -- this dish also benefits greatly from the use of a Herbs-de-Provence seasoning blend.

The first step is to take about 2 cups
of sliced fresh mushrooms, season them liberally with the Herbs-de-Provence seasoning and salt and pepper to taste, and saute them in extra virgin olive oil (EVOO) in a large saucepan over medium high heat for about 5 minutes until tender and golden brown.

Remove the mushrooms from the saucepan and set aside. Do not drain or clean the pan.

Now take 4-6 chicken breasts and also season liberally with the herb blend and salt and pepper to taste. Add some more EVOO to the pan and then brown the chicken breasts 5 minutes a side over medium-high heat.

When fully browned, set aside the breasts on a platter and add 3-4 minced cloves of garlic to the pan. Saute the garlic for around 2 minutes over medium heat taking care not to burn it, add the breasts back to the pan atop the sauteed garlic, top the breasts with the sauteed mushrooms and then cover the breasts and the mushrooms with cream of mushroom soup.

You will need 2-3 medium sized (541 ml.) cans of ready made cream of mushroom soup so as to fully cover the breasts. If you do not have ready made, simply use condensed and blend with the required amount of milk prior to adding to the pan.

Season again over top with the herb blend, cover, bring to a boil and then reduce heat and simmer for 30 minutes. Then remove the lid and simmer for 15 minutes more until fully cooked. (If unsure chicken breasts are fully cooked when they have reached an internal temperature of 165 degrees at the thickest point).

Serve covered with the garlic mushroom sauce.

This delicious dish goes perfectly with rice or egg noodles, pairs well with white or red wine and is great with a rustic style country bread or baguette.


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