Featured Wine

Mushroom and Chicken Skillet

For Chicken

1 1/2 boneless skinless chicken breasts

Salt & pepper

1 tsp oregano

1 tsp paprika

1 tsp coriander

2 tbs extra virgin olive oil

For Mushroom Sauce

1 tbs unsalted butter

12 oz large mushrooms, sliced

1/2 cup chicken broth

3 green onions, chopped

2 garlic cloves, minced

salt and pepper

parsley (for garnish)

Heat oven to 200 degrees (this is only to keep the chicken warm).

Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Mix the spices in a bowl. Pat the chicken dry and season with salt and pepper, oregano, paprika and coriander on both sides.

In a large skillet heat the olive oil until shimmering, but not smoking. Add the chicken and cook for 3 to 4 minutes on one side, then turn and cook another 3 minutes. Transfer chicken to an ovenproof platter and set in oven.

in the same skillet, add a little more olive oil and butter. Once melted, add the mushrooms and saute for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.

Add the chicken back to the pan and spoon the sauce on top. 

Serve immediately over rice or noodles.

*recipe from mediterraneandish.com