Mushroom Chicken
A very sophisticated and delicious recipe. No fuss, no muss, as it can go from stove to your table in the skillet you prepared.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 chicken thighs, skin on, bone off
- flour, for dredging
- ½ cup white wine
- 8 ounces baby belle mushrooms, stems removed, halved and sliced
- salt and pepper
Instructions
- Generously salt and pepper the chicken thighs. Dip them into the flour and shake off any excess.
- In a large skillet with a fitted lid, add olive oil and 2 tablespoons butter over medium-high heat. When the butter has melted, and the oil is hot but not smoking add the chicken skin side down. Sauté until golden brown. Turn over the chicken.
- Meanwhile, in another skillet add the remainder 2 tablespoons butter over medium-high. When the butter has melted, and bubbling, add the mushrooms and sauté until golden.
- Season with salt and pepper and add the mushrooms to the chicken thighs.
- Add white wine to the skillet. Lower the heat to low, cover, and simmer for 30 minutes.
Nutrition
Calories: 527kcal | Carbohydrates: 1g | Protein: 28g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 134mg | Potassium: 372mg | Sugar: 1g | Vitamin A: 482IU | Calcium: 20mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.