Chicken w/ mushrooms &scallions

Chicken  w/ mushrooms &scallions

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  • Prep Time


  • Total Time


  • Servings



  • 4

    4 zo chic breast skinless & boneless

  • 2

    t butter or olive oil

  • c unbleached flour

  • ¼

    c chopped shallot

  • ½

    pd button mushrooms...quartered lenghtwise

  • ¼

    tt salt

  • fresh ground peppper

  • 1

    fresh spring of thyme

  • 1

    chix broth

  • 1

    T dry sherry

  • 2

    bunches scallions thinly sliced


1. trim chix fat. lay between waxed paper and gently pound to 1/2 thick. season with salt and pepper 2. Heat 1 t of butter or oil on med= high heat in a pan big enough that the chix is not crowed. dredge seasoned breast in flour, shake off excess and place in pan. Cook until lightly browned ( about 3 minutes) then turn and cook about 1 minute more. Remove to a lg plate and cover to keep warm. Add remaining 1 T clarified butter or oil to pan with shallot, stirring to release any browned bits, about 2 minutes or until hsallot are soft and lightly colored. Add mushrooms sallt & pepper. Stir briefly then cover and cook on high for about 1 minute until juices begin to run . And thyme spring. Stir until juices have been absorbed and mushrooms are almost dry. 3. Add 2 t dredging flour and stir well for about 1 minute. Add broth and sherry, stirring to combine. Return chicken to pan and scoop mushrooms and sauce over pieces. As soons mixture is warmed through and begins to thincken, add the scallions. Stir briefly to combine. discard thyme sprig and serve


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