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Monday, December 6, 2010
What's for dinner? Deliciousness!
Tonight I decided to be adventurous and cook without using a recipe and....IT WORKED! Pretty excited about that. I made seared chicken breasts with a mushroom, lemon, and white wine pan sauce with parsley mashed potatoes. Here's the photo:
For the chicken:
One chicken breast per person
Flour, for dredging
Salt and pepper to taste
1 T. olive oil
1 clove garlic, minced
1 t. shallot, minced
8 oz. fresh chopped mushrooms
1/4 cup white cooking wine
2 T. freshly squeezed lemon juice
1 t. flour
Parsley, for garnish
Lightly dredge the chicken breasts in flour. Salt and pepper to taste. In a 10 inch skillet, heat olive oil over medium high heat until shimmery. Add chicken breasts to pan and cook until browned, about 2 minutes per side. Remove chicken from the pan and put on a plate, covered with aluminum foil. Set aside.
Turn the heat on the pan down to medium. Add the garlic and shallot to the pan and stir until the garlic browns. DON'T WALK AWAY. The garlic will start to burn in less than 30 seconds. As soon as the garlic gets a bit of color, add the mushrooms and saute. When the mushrooms have given up most of their liquid and are soft, add in the cooking wine and lemon juice. Stir for about 2 minutes, scraping browned bits off the bottom of the pan. Sprinkle in the flour and stir to thicken the sauce.
Return the chicken to the pan and spoon sauce over the chicken. Put a lid on the skillet and cook until breasts are done, about 3 minutes. Plate the breasts with the mushroom sauce on top and garnish chopped parsley.