Chicken Breasts With Shiitake Mushrooms
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breasts, about 5 ounces each
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil or vegetable oil
- ¼pound shiitake or small white mushrooms, washed and dried
- 8small white onions, peeled
- 4sprigs fresh rosemary, or 1 tablespoon dried
- 2tablespoons finely chopped shallots
- ¼cup dry white wine
- ¾cup fresh or canned chicken broth
- 2tablespoons butter
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
372 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 35 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken breasts with salt and pepper.
- Step 2
Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
- Step 3
Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
- Step 4
When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.
Private Notes
Comments
Nice, easy recipe. I didn't use small onions. Instead I just used white onion chopped in big pieces.
I was hesitant about trying to cook the onions, mushrooms and chicken all together. I added the onions and mushroms when I turned the chicken to brown the second side. I left the mushrooms and onions in the pan until the onions seemed at least halfway cooked while putting the chicken aside and covering it with foil. Pretty much followed the recipe as written from that point on. I did increase the number of pearl onions and next time would increase them even more.
This was simply an amazing recipe. I substituted small whole garlic cloves for the small white onions. The garlic completed the fullness of the dish.
Used garlic cloves instead of onion as suggested by another user. Next time, I'll mince the garlic to ensure more of its flavor comes through. Only needed half of the oil and I cut the chicken breasts in half horizontally to help them cook thoroughly. Doubled the shitake mushrooms as well and added salt and pepper because it needed it. Served over pasta from Italy that had only durum semolina and water as ingredients. Next time, I might sprinkle with parmesan for serving.
Amazing and easy. Double the amount of shiitakes. Used a white onion cut up instead of small onions. Used Chinese cooking wine.
Cooked as written and served over buttered noodles with fresh green beans