pan-roasted chicken with mushrooms
The combination of mixed mushrooms, soy, balsamic and tarragon, make this a very tasty dish but go easy on the salt when seasoning the chicken or it may become too salty. I like to follow Lucy Waverman’s suggestion and serve it with buttered orzo and steamed swiss chard.
- 4 boneless chicken breasts, skin on, about 8 ounces (250 grams)
- Salt and freshly ground pepper
- 1½ tablespoons chopped fresh tarragon
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup chopped shallots
- 1½ pounds mixed mushrooms
- 1 tablespoon chopped garlic
- ¾ cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cold butter cut in pieces
- 2 tablespoon chopped chives or spring onions
Preheat oven to 400 F.
Season the chicken with salt, pepper and 1 teaspoon of tarragon. Heat the oil and butter in a large ovenproof skillet. Sear the chicken over medium-high heat for 3 minutes on each side or until golden. Remove chicken from skillet and set aside.
Add shallots to skillet and return to heat. Sauté for 1 minute, then add mushrooms, garlic and remaining tarragon. Sauté for an additional 5 minutes or until mushrooms exude their juice and the juice begins to evaporate. Immediately add stock, balsamic vinegar and soy sauce. Boil together for 1 minute to combine flavours.
Return the chicken to the skillet and place in the oven for 20 to 30 minutes (depending on thickness) or until juices are clear. Remove chicken and keep warm. Stir in butter, piece by piece, until incorporated, with the pan off the heat.
Place the mushrooms and sauce on a serving plate and set the chicken on top. Garnish with chives.
Recipe from Lucy Waverman, The Globe and Mail