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Braised Chicken with Mushrooms

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Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003

Ingredients

  • 4 boneless, skinless chicken breasts (6 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
  • 4 garlic cloves, halved
  • 1/2 cup dry white wine (optional)
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Directions

  1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.

  2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.

  3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.

  4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

Variations

This recipe can be made with pork cutlets instead of chicken. For an earthier flavor, substitute shiitake, cremini, or wild mushrooms for the white mushrooms.

Reviews Add a comment

  • mandietrimble
    8 JAN, 2017
    FIVE STARS! Elegant comfort food. I made this recipe with the oven-baked creamy polenta for my fiance, and he absolutely loved it! He said the dish was fine dining quality. The presentation was lovely. I substituted chicken legs and baby portabella mushrooms, as that's what I had on hand. I also used a little oregano and thyme for the marjoram, as I was out of that. Nevertheless, the flavors were simply divine. (We're fighting over who gets the leftovers.) This dish will impress your guests!
    Reply
  • amandaleigh77
    7 DEC, 2011
    Made this recently and loved it! You have to love garlic. My husband was not a fan of the polenta, but I enjoyed it. Maybe potatoes next time.
    Reply
  • britnym
    10 FEB, 2011
    This is one of my husbands favorites, we probably make it once a month in the fall and winter. I usually serve the chicken with mashed potatoes instead of polenta because we're not big polenta fans.
    Reply
  • FouFolle
    8 JAN, 2009
    This tasted a little like institutional food to me! Maybe because I used ready made stock rather than home made? The mushrooms were pretty good but the sauce and the chicken reminded me of airline food or school dinners!
    Reply
  • tizinu
    12 JUN, 2008
    I use mini portabella mushrooms with this recipe and got an amazing result. We make this dish at least 2 or 3 times a year as it's a family favorite. It's also incredibly healthy as chicken dishes go!
    Reply
  • fish-n-flight
    15 FEB, 2008
    I loved this dish. We used Pinot Girgio in it. This was the first time I have ever made polenta in the oven, loved it. FYI if you buy the AWESOME book "Everyday Food" the nutritional information for every recipe is in the back. Just to help you out...... 294 calories, 10 g fat, 43 g protein, 7 g carbs, 1.6 g fiber
    Reply
  • knittygirl
    6 FEB, 2008
    We had this for dinner and it was very flavorful, moist and savory. I will be making this again. Next time I might use red wine instead of white and use a more woody mushroom.
    Reply
  • LStein05
    29 JAN, 2008
    I made this last night and thought it was delicious. Though it takes some time, it is very simple and the chicken is so moist.
    Reply
  • MS112611425
    18 JAN, 2008
    I just made this today and was disappointed. Neither my husband or I thought it was anything special. There was way too much liquid and the mushrooms turned the liquid an unappetizing black color.
    Reply
  • pattio523
    17 JAN, 2008
    I agree, as someone who is ALWAYS watching my weight, nutritional information is very important to me.
    Reply