I was in for a treat when my siblings visited this week. My sister and I found a recipe for Three Herb Chicken with Mushrooms in a little booklet called “Our Best Recipes” by Better Homes and Gardens.
Three Herb Chicken & Mushrooms
A bit of riffing was done on the recipe and we came up with a fantastic, quick cooking variation. Simple to make on the stove top, done in about 20 minutes, and just fancy enough to be called “elegant,” I can see this becoming a staple at our house.
I love recipes like this that make you look all “gourmet” and don’t take much more than a little effort and a bottle of wine. 🙂 Well, the fresh parsley helps, too, although not strictly necessary!
Three Herb Chicken & Mushrooms
We served this with a tomato salad, baked sweet potatoes and a wild rice mix, although this would have been lovely over mashed potatoes or pasta, too.
It was, indeed, fabulously frugal (a small amount of chicken can stretch to feed a lot of people) and had a lighter, springy feel which is very welcome this time of year.
Three Herb Chicken & Mushrooms
Three Herb Chicken
- 1 to 1 1/2 pounds boneless, skinless chicken breast, cut into large strips
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon pepper
- 1 teaspoon dried rosemary or 1 tablespoon fresh (divided)
- 1 teaspoon dried thyme or 1 tablespoon fresh (divided)
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced or quartered
- 1 teaspoon chopped garlic
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup dry wine (or additional chicken broth)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Season chicken on both sides with salt, pepper, 1/2 the rosemary, and 1/2 the thyme. Heat the olive oil over medium heat in a 12-inch skillet. Add chicken to the hot oil and cook for 3 to 5 to minutes until browned on one side. Turn over and brown the other side. Remove from skillet to a plate and cover.
Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add garlic and cook for an additional minute or so, stirring once or twice. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until it comes to a good simmer.
Add the chicken back in (and remaining dried herbs if using dried) and continue to cook until chicken is cooked through and sauce is slightly thickened. Remove skillet from heat. If using fresh herbs, add the remaining rosemary and thyme at this point.
Serve mushrooms and sauce over chicken. Sprinkle with fresh parsley.
If the sauce has not thickened to your liking when the chicken is done, remove chicken to the serving platter and continue to simmer the sauce, reducing to desired consistency. The sauce should be on the light side, with just a little body.
from the kitchen of http://www.frugalhausfrau.com, adapted from Better Homes & Gardens
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You know I’ll be bringing this to our Throwback Thursday #29 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!
I will also be bringing this over to Angie’s Link Party, Fiesta Friday # 110, Hosted this week by Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary, as well as to Freedom Fridays, Weekend Potluck, & What’s Cooking Wednesdays.
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