If you’ve been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.
- 3 tablespoons unsalted butter, plus more as needed
- 16 ounces white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried rosemary (or 1 teaspoon fresh)
- 1/4 teaspoon salt
- 1/2 cup homemade or low-sodium chicken stock
- 2 teaspoon all purpose flour
- 1.5 pounds boneless, skinless chicken (tenderloins or thighs)
- Heat a heavy 12-inch skillet over medium-high heat.
- Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
- Cook until mushrooms are browned, about 5-6 minutes.
- Pour in the chicken stock and flour.
- Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
- Transfer mushrooms and sauce into a bowl and set aside.
- Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
- Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
- Return mushrooms and sauce to the pan, and cook for 1 more minute.
- Serve warm.
- Category: Poultry
- Method: Stovetop
- Cuisine: Meat
Keywords: chicken, mushroom, rosemary, garlic, chicken stock