Today, we’re serving up Easy Chicken with Mushrooms from Andrew Zimmern. We love this recipe because chicken is a budget-friendly source of high-quality protein that’s low in saturated fat. Reducing saturated fat in your diet can help prevent heart disease. If you serve this dish with quinoa, even better. It’s a gluten-free grain that’s also rich in protein, containing all nine essential amino acids. It’s also an excellent source of fiber, providing double the amount compared to other grains. — The clinical nutrition team at Children’s Hospitals and Clinics of Minnesota.
Serve this simple dish with sauteed spinach seasoned with garlic and a healthy grain like quinoa.
Total Time: 30 min
4 boneless chicken breasts, each weighing 6-7 ounces, lightly pounded and halved
1 cup flour seasoned with salt and pepper
12 ounces thinly sliced Cremini mushrooms
2 chopped shallots
1 sprig fresh rosemary
1 1/2 cup homemade chicken stock
2T canola oil
Place the oil in a large skillet (14 inches) over medium high heat.
Dredge the chicken in the flour and knock loose any excess.
Brown one side of the chicken (about 4-5 minutes), flip and brown the other side (about 3 minutes). Reserve chicken to a plate.
Add the mushrooms, rosemary and shallots to the pan. Once browned, add the stock.
Bring liquids to a boil, then simmer on low. Add the chicken back to the pan, cooking the liquids down around the chicken to a tight sauce. This will take roughly 10-15 minutes.
Season and serve.