Braised Chicken with Mushrooms
Braised Chicken with Mushrooms is rated
out of
5 by
6.
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4
To complete the menu, serve with egg noodles or mashed potatoes and a green salad. This dish can be prepared up to 1 day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.
Ingredients:
- 4 chicken breast halves, 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 1 small yellow onion, chopped
- 1 lb. wild and/or cultivated mushrooms, sliced
- 1/4 cup Madeira or dry sherry
- 1 Tbs. Worcestershire sauce
- 1 Tbs. chopped fresh tarragon
Directions:
Brown the chicken
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Cook the vegetables
Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.
Braise the chicken
Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.
Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Cook the vegetables
Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.
Braise the chicken
Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.
Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
Kevin from
Easy and delicious
Made this the other night and it was great. I skipped the Worcestershire sauce and it was still great. Also, in lieu of wild mushrooms, just used common sliced mushrooms from the grocery store - the flavor was still nice and mushroomy with the Madeira wine.
I think this recipe would work great with any cut of chicken so don't be afraid to experiment. I just used two chicken breasts.
I served this with some simple mashed potatoes and a green salad.
Also - try to get the tarragon it adds a fantastic flavor!
Date published: 2017-02-16
Rated 5 out of
5
by
Conifer from
Use chicken wings!! Sooo good!
I call these Danish chicken wings. My mother and I have been cooking them for over 60 years. We use green onions and sherry...and cook them in oven for at least an hour...omg, so tender and fall apart wings.
Date published: 2015-08-24
Rated 1 out of
5
by
DinnerNight from
Seriously disappointing
After all the good reviews, I was excited to try this recipe. However, I was truly disappointed.... The chicken, the mushrooms, and the sauce were basically very bland. May be enjoyable to a novice cook; but, for any experienced cook, it would not be worth the time or effort. Try the recipe for Arista, which is absolutely fabulous!
Date published: 2015-01-29
Rated 5 out of
5
by
Stellou from
award winning
This is by far the easiest gourmet style meal to fix. I used legs, breasts and shallots, omitted the Worcestershire sauce and replace the sage with parsley.
This dish is by far one of the best chicken recipe I have tried.
Date published: 2014-02-23
Rated 5 out of
5
by
boooche from
Quick & Flavorful
I tried this recipe for our Sunday dinner and it was a big hit. Even my picky eater loved it. I did use dried tarragon instead of fresh as that is what I had on hand. I will not change anything the next time I make this.
Date published: 2013-10-14
Rated 5 out of
5
by
shelly1965 from
fantastic!
Very easy with wonderful flavor. Will absolutly make this dish again.
Date published: 2013-09-29