When I was away at school, my mom always made Julia Child's chicken supreme for my first night home. It was my absolute favorite. But Julia also made chicken breasts in the oven. I've done it many times. So easy, you start it on the stove top, then shove it in the oven to finish it.
Tyler Florence used that technique exactly the way I wanted. Easy, light, no heavy creams, no tomato sauce. I tried his recipe with five chicken breasts and a ton of mushrooms. Oh dear. Mushroom overload. Delicious chicken, cooked to perfection, moist and juicy. But too many mushrooms.
So this weekend, on a very long, busy day, I made it again, sticking closer to Tyler Florence's measurements. Naturally, I changed a few things to suit me. He used shallots, I used garlic. He used fresh sprigs of rosemary. I substituted sage. He used white mushrooms, I used Cremini. Clearly you can play with the ingredients to suit your taste. It's so good that it might start being my go-to recipe for guests on busy days.
Why so busy? If you read our 2013 bucket lists, you might remember that I was looking for a dog. This weekend I adopted Baron, aka Bear. Darling, sweet, energetic, wriggling -- the dog who never sleeps! Pictures to come, provided I can get him to sit still long enough.
2 tablespoons olive oil
salt & pepper (I used Pensey's Lemon Pepper)
1 joined chicken breast (really 2) or two small separated chicken breasts, skinless
5 Cremini mushrooms
2 cloves garlic
3 pinches sage
1/4 cup water
Preheat oven to 350. Pour olive oil in an oven safe pan and heat on the stove top just below medium heat. Salt and pepper the chicken generously. Saute it in the olive oil on each side until the top and bottom have turned white.
Cut the mushrooms in half. Crush, but don't mince the garlic. Add the mushrooms, garlic and sage to the pan. Cover and place in oven for 15 minutes.
HANG POTHOLDER ON OVEN DOOR so you won't forget that the pan handle will be hot.
Remove from oven and place chicken, mushrooms and garlic on a plate. Add the water and lemon juice from 1/2 lemon to the juices in the pan. Cook about 5 minutes, until reduced. Pour over chicken and serve.
|Not the best picture since his eyes are closed. But look who is sneaking up to his tail!|