Chicken Crimini Recipe
Summary
Main IngredientChicken
Ingredients
| package | 1 | |
| Thyme leaves | 1/2 Teaspoon, crushed | |
| Ground black pepper | 1 To taste | |
| Olive oil | 1 1/2 Tablespoon | |
| 1/4 pound wild mushrooms, such as crimini, | ||
| Shiitake or oyster, thinly sliced | ||
| 1/4 cup reduced sodium beef broth | ||
| Marsala wine | 3 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Minced parsley | 2 Tablespoon | |
| Lemon | 1 , thinly sliced | |
| Salt | To Taste | |
Directions
Place chicken pieces between sheets of plastic wrap.
Pbund chicken with meat mallet until slightly flattened.
Season with thyme, salt and pepper and set aside.
In large, nonstick skillet over medium heat, heat oil.
Add mushrooms; cook and stir 1 to 2 minutes.
With slotted spoon, remove mushrooms and set aside.
Add chicken to skillet and cook about 5 minutes on each side or until lightly browned.
Remove chicken and keep warm.
With wooden spatula or spoon, stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into pan juices.
Return chicken to skillet; top with mushrooms.
Sprinkle with Parmesan and spoon pan juices over all.
Reduce heat to low; cover skillet and simmer 5 to 10 minutes until chicken is cooked through.
Pbund chicken with meat mallet until slightly flattened.
Season with thyme, salt and pepper and set aside.
In large, nonstick skillet over medium heat, heat oil.
Add mushrooms; cook and stir 1 to 2 minutes.
With slotted spoon, remove mushrooms and set aside.
Add chicken to skillet and cook about 5 minutes on each side or until lightly browned.
Remove chicken and keep warm.
With wooden spatula or spoon, stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into pan juices.
Return chicken to skillet; top with mushrooms.
Sprinkle with Parmesan and spoon pan juices over all.
Reduce heat to low; cover skillet and simmer 5 to 10 minutes until chicken is cooked through.
Chef
