Chicken Breasts with Shiitake Mushrooms
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Ingredients
- 4 boneless, skinless chicken breasts
- Salt
- Pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 12-15 Large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced
- 3 shallots, thinly sliced
- 1/2 cup dry white vermouth
- 1/2 cup homemade chicken stock or low salt, packaged
- 1 Large sprig of fresh rosemary, leaves removed and chopped
- Parsley for garnish
Directions
Wash the chicken breasts, pat dry, season with salt and pepper. | |
Heat the oil and butter on medium to medium-high heat and when the butter stops sizzling, add the shallots and minced mushroom stems. | |
Lower heat to low, and cover for 8-10 minutes. Stir frequently. | |
Raise heat and brown chicken breasts for 4 to 5 minutes on each side. | |
After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat. | |
After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top. | |
Continue cooking, covered if you need to, until done, 155 degrees if you have a meat thermometer. Top with chopped parsley leaves before serving. | |
Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little Savoy cabbage, sautéed in olive oil and garlic, garnished with cilantro. |