Braised Chicken with Mushrooms
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).