Skillet Chicken and Mushrooms
Ingredients:
1 lb (about 3) chicken breasts; cut in half for thinner, smaller slices
AP flour
2 tbsp olive oil
4 tbsp butter; separated into 2 and 2
1 yellow onion; diced
4 cloves of garlic; minced
8 oz. baby bella mushrooms; sliced
8 oz. baby shiitake mushrooms; left whole (you can use any other kind of mushroom you like here, but make sure your mushrooms are all around the same size)
1/4 cup white wine
Salt & Pepper
Chives and parsley; finely chopped
Start by butterflying the chicken breasts so you have thinner, more evenly sized pieces. Season both sides with pepper, Tony’s seasoning, and a light coating of flour.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a cast iron skillet over medium heat. Once the butter is melted, add the chicken and sear until golden brown on both sides, about 5–6 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the onions and mushrooms and season with salt and pepper. Sauté until the onions are soft and glossy, then stir in the minced garlic and cook for a few more minutes until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer until the alcohol smell has fully cooked off.
Return the chicken breasts to the pan, nestling them into the mushrooms and onions. Continue cooking for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the heat and finish with chopped chives and parsley. Serve warm with your favorite sides.
