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Chicken With Mushrooms Mediterranean


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  • 1 pound fresh mushrooms
  • 3 pounds chicken parts
  • 1/3 cup thinly-sliced scallions (green onions)
  • 1 can tomatoes - (8 oz) broken up
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup thinly-sliced proscuitto cut in strips
  • 2 tablespoons olive oil
  • 4 tablespoons butter or margarine divided
  • 1 garlic clove minced
  • 1/4 cup dry white wine (or chicken broth)
  • 1/2 teaspoon oregano leaves crushed
  • 1/4 cup chopped fresh parsley


Servings 4


Step 1

Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups) and set aside.

In a large skillet heat oil until hot. Add chicken, a few pieces at a time; brown, about 5 minutes on each side. Remove and set aside.

In the same skillet melt 3 tablespoons of the butter. Add reserved mushrooms; saute for 3 minutes; remove and set aside.

In the same skillet melt remaining 1 tablespoon butter. Add scallions, garlic; saute for 1 minute. Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned particles.

Return chicken to skillet; bring to the boiling point. Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes. Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes. Spoon onto a heated platter; garnish with ham. Serve with noodles, if desired.

This recipe yields 4 servings.

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