Chicken with Mushroom Sauce Recipe Peg Cochran/Margaret Loudon

This dish has a lovely sauce that doesn't require any heavy cream and only a smidgen of butter--always a bonus in my book! I am always on the lookout for lighter but still tasty recipes. I didn't have any green onions so I omitted them and didn't feel the dish lacked anything.  I also tend to leave out the salt and let people salt their food at the table.  I know Ina Garten wouldn't approve--she believes in copidous amounts of salt in everything she cooks!  Rice makes a good side dish as it soaks up the delicious gravy.

 

Chicken

 

1 ½ lbs. chicken breasts

Salt and pepper to taste

1 tsp. oregano

1 tsp. paprika

1 tsp coriander

2 tablespoon olive oil

 

Mushroom Sauce

 

1 tablespoon butter

12 ounces fresh mushrooms, sliced

½ cup chicken broth

3 green onions

2 garlic cloves, minced

Salt and pepper to taste

 

Cut chicken breasts in half horizontally.  Season with salt and pepper to taste.  Combine spices and sprinkle on both sides of the chicken.

 

 

 

Heat olive oil until shimmering.  Add chicken breasts and cook on both sides until cooked through.  Keep warm in a low oven if desired.

 

 

 

In the same skillet, add a bit more olive oil and the butter.  Add mushrooms and sauté mushrooms for 5 minutes.  

 

 

 

Add chicken broth, green onions, garlic and salt and pepper to taste.  Bring to a boil. 

 

Return chicken to pan and and spoon sauce over top.

 

 

 

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