When cooked this way, chicken is crisp on the outside and moist on the inside. Too often it’s the unappealing opposite. Unless I am roasting a whole chicken, this is my method of choice. For steaks too, by the way.
Anyway, this preparation is quite versatile, and I love that I have the time while the chicken is in the oven to prepare a sauce, or side, or toss a salad.
I grill the chicken in a cast iron pan with ridges, but any pan will work. If there’s not a lot of fresh mushroom varieties available at the store, there’s always dried mushrooms that are around any time. The lemon at the end gives a great finish to the dish, and you might want some rice, potatoes or bread to soak up the sauce.
Remember, this is special sauce.
Seared chicken with mushrooms
2 large chicken breasts, boneless and skinless
Salt and pepper
2 tablespoons olive oil
2 tablespoons canna-olive oil
2 tablespoons shallots, chopped
1 cup quartered mushrooms, any varieties, mix it up
Sprigs of fresh rosemary
2-4 tablespoons fresh lemon juice
⅔ cup chicken broth
Heat oven to 425 degrees.
1. Place the chicken breasts on your work surface and sprinkle with salt and pepper.
2. In a large skillet heat the olive oil. When hot, sear the chicken in the oil for 2-3 minutes per side. Place the chicken in a baking dish and place in the oven for 12-15 minutes. Allow the skillet to cool down.
3. Add the canna-olive oil to the skillet and sauté the shallots for 3-4 minutes. Add the mushrooms and sauté for 5-7 minutes, or until tender.
4. Add the rosemary, lemon juice and broth to the pan. Heat and allow to simmer until slightly thickened.
5. Remove the chicken from the oven and plate. Spoon the mushrooms and sauce over the chicken. Scrape up any juices; they are too special to waste.
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