Thursday, June 23, 2011

Caramelized Chicken with Mushroom Sauce (and Grilled Herb Bread)

Hi!  How are you?  Did you have an amazing day?!  

With the temps around 110, I get so tired even when I'm inside.  Or, at least I hope that's the reason!  Thank goodness my amazing work-buddy Jessica and I get along - chatting around 2:30 saves the day!!

Todd and I were super productive this evening!  First, we made this recipe.  We tweaked it a bit - didn't use butter and didn't use bread (we baked some super awesome bread on Sunday, but by today it was gone).  I've put the original recipe here, though, because while ours was really good, I think it'd taste way better without our tweaks, even if it adds a little more decadence to our usual weeknight meals.  

After dinner, we went to gym for chest and triceps!  It's the longest of our three weight lifting days, but it's been getting easier now that we go to the gym more often... yeeeeeeaaaaaa!

What are your weekend plans??  Mine include:
Friday: Al Moro in PHX for swing dancing with the PHX crowd
Saturday: back and biceps at the gym and other fun adventures TBD
Sunday: B-day party and teaching Charleston to the newbies in our lindy-hop series (I think people love this class most hahaha)

Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread 
How Sweet It Is, Serves 4

4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tablespoons olive oil
3 tablespoons butter
1/4 onion, chopped
2 cups sliced mushrooms
1/3 cup white wine
bread of your choice
salt and pepper

for bread: 1/4-1/2 cup butter, softened + herbs of your choice (I used parsley, basil and thyme – a good sprinkling of each)

Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour – you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, chop the onion and get out your mushrooms. Slice your bread as desired. Combine 1/4 cup of butter and herbs of your choice (you really can’t go wrong here! I’ve used dried and fresh, just add a sprinkling to the butter.) and mix. Spread on one side of bread. At this point you can either use a grill pan and grill the bread buttered-side down first, or heat your broiler and set the bread underneath for 30-90 seconds.
Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Saute for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.
Serve hot with bread for dipping. I made a lot of bread and refrigerated it – it was still great the next day! You can also do this with thicker chicken breasts, your total recipe time will just take a bit longer.

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