Braised Chicken with Mushrooms

Rating: 3.02 stars
122 Ratings
  • 5 star values: 10
  • 4 star values: 21
  • 3 star values: 60
  • 2 star values: 24
  • 1 star values: 7

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

Everyday Food, May/June 2003

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Recipe Summary

prep:
30 mins
total:
55 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (23)

122 Ratings
  • 5 star values: 10
  • 4 star values: 21
  • 3 star values: 60
  • 2 star values: 24
  • 1 star values: 7
Anonymous
Rating: 5 stars
01/08/2017
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!
Anonymous
Rating: Unrated
12/07/2011
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.
Anonymous
Rating: Unrated
02/10/2011
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.
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Anonymous
Rating: Unrated
01/08/2009
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!
Anonymous
Rating: Unrated
06/12/2008
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!
Anonymous
Rating: Unrated
02/15/2008
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
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Anonymous
Rating: Unrated
02/06/2008
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.
Anonymous
Rating: Unrated
01/29/2008
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.
Anonymous
Rating: Unrated
01/18/2008
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.
Anonymous
Rating: Unrated
01/17/2008
I agree, as someone who is ALWAYS watching my weight, nutritional information is very important to me.
Anonymous
Rating: Unrated
01/16/2008
YES, YES, YES, as a diabetic I need nutritional breakdowns on recipes. Please add this as soon as possible so I can try these wonderful recipes.
Anonymous
Rating: Unrated
01/16/2008
As a diebetic I would certainly like a nutritional breakdown on your super receipes. Firefly1836
Anonymous
Rating: Unrated
01/16/2008
Many other sites provide nutritional information for their recipes. I am very surprised that a site with such high standards otherwise does not. I hope this lacking is soon corrected.
Anonymous
Rating: Unrated
01/16/2008
A wonderful and delious meal! I have made this many times to rave reviews from my guests! I give it 5 stars no matter what the nutritional information is!!
Anonymous
Rating: Unrated
01/16/2008
I would like the nutritional information as well. Not only to calories counters need this information, but diabetics as well. Please consider adding this feature to your recipes.
Anonymous
Rating: Unrated
01/15/2008
I too would like the nutrional
Anonymous
Rating: Unrated
01/15/2008
I completely agree - nutiritional information would be a wonderful, useful addition.
Anonymous
Rating: Unrated
01/15/2008
I agree, please add the nutritional information for each recipe.
Anonymous
Rating: Unrated
01/15/2008
Maybe it's just the time of year, but I, too, would like the calorie and nutritional count of the recipes,
Anonymous
Rating: Unrated
01/15/2008
I love when nutritional information is added to recipes. Hopefully they will add nutrition facts soon if more people coment on the subject.
Anonymous
Rating: Unrated
01/15/2008
I would also like to know the calorie count.
Anonymous
Rating: Unrated
01/15/2008
This looks absolutely marvelous. But what would it take to get nutritional information with these recipes?
Anonymous
Rating: Unrated
11/06/2007
Lovely classic recipe, had this at my wedding, or something like it. If you want an added luxurious effect, make it creamier and use Morels for strength of flavour and Chanterelles for a fancy scupltural touch. Plse don't make the white wine opt. This is my first posting and I feel at risk of sounding like a Stepford wife!
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