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Roast Chicken with Wild Mushroom Sauce

Roast Chicken with Wild Mushroom Sauce

Martha Stewart Living, March 2007 http://www.marthastewart.com/316226/roast-chicken-with-wild-mushroom-sauce
3.472975
Rated
69.4595100(76)76
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 4 boneless chicken breast halves with skin (about 11 ounces each)
    • Coarse salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 small yellow onion, thinly sliced
    • 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
    • 2 tablespoons sherry vinegar
    • 1 tablespoon all-purpose flour
    • 1 1/2 cups homemade or low-sodium store-bought chicken stock
    • 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
    • 1 tablespoon heavy cream

Directions

  1. Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover.
  2. Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.

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