Chicken with Mushrooms

22 Sep

I don’t have a lot of experience cooking meat, so I decided to make some relatively simple recipes I found in September’s Everyday Food just to level up a bit. Chicken with Mushrooms turned out really well and was quite tasty both fresh and left over. I definitely want to make it again.


  • 1/4 cup all-purpose flour
  • 1 1/2 lbs chicken cutlets
  • salt and pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 2 tbsp fresh thyme leaves
  • 1 lb button mushrooms, trimmed and quartered
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley


  1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
  2. In a large skillet, heat oil and 1 tbsp butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tbsp butter, and cook until softened, 6 minutes.
  4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, September 2012.


1 Comment

Posted by on September 22, 2012 in Uncategorized


One response to “Chicken with Mushrooms

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