Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread.
Ask and you shall receive!
You’ve probably heard me ranting and raving about how I’m obsessed with mushrooms now.
People! This is huge. This is a vegetable. A vegetable that I like. A vegetable that I not only like, but that I really, really love. If this can happen with mushrooms, maybe it can happen with something ugly and green like broccoli?
I won’t hold my breath.
This is the dinner that I made on Sunday night after asking for your suggestions. It was so delicious that I made it again Monday for lunch and dinner. With most recipes I burn out quickly – loving them so much, making them too often, and getting sick of them within a week.
But this is different. I’m still craving this meal. I’m craving the mushrooms on the bread. The warm, toasty, buttery and mouth-watering bread. Mushrooms. Wine. Butter.
Talk about comfort food.
I can’t even think about anything else. Mushrooms and butter and wine and bread on the brain, 24/7. Can you tell?
All I gotta say is that you must try this soon. And if you don’t eat chicken, make the mushrooms, grill the bread, devour the meal. You should probably add extra butter and wine too.
Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread
- 4 thinly sliced boneless, skinless chicken breasts
- 1/3 cup all purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/4 onion, chopped
- 2 cups sliced mushrooms
- 1/3 cup white wine
- bread of your choice, I used whole grain talonica bread
- salt and pepper
- for bread: 1/4-1/2 cup butter, softened + herbs of your choice (I used parsley, basil and thyme – a good sprinkling of each)
- Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour – you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, chop the onion and get out your mushrooms. Slice your bread as desired. Combine 1/4 cup of butter and herbs of your choice (you really can’t go wrong here! I’ve used dried and fresh, just add a sprinkling to the butter.) and mix. Spread on one side of bread. At this point you can either use a grill pan and grill the bread buttered-side down first, or heat your broiler and set the bread underneath for 30-90 seconds.
- Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Saute for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.
- Serve hot with bread for dipping. I made a lot of bread and refrigerated it – it was still great the next day! You can also do this with thicker chicken breasts, your total recipe time will just take a bit longer.
Did you make this recipe?
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I appreciate you so much!
I think you have dinner tonight!
198 Comments on “Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread.”
Chicken Marsala :) Good Stuff :)
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I’m making this tonight – it looks so good! FYI I recently discovered that mushrooms can be a good source of vitamin D too and also recently read that you can increase the amount of Vitamin D in your shrooms by leaving them out in the sunshine for a couple hours before you eat and/or cook them because they absorb vitamin D through their skin just like we do. :)
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Looks tasty, but the name is misleading. Nothing is really carmelized here. That takes a lot more time.
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I love this recipe! I’m not big on cooking, so I was looking for something easy but still tasty. This was it! This has become my GO TO meal. Thank you for sharing!
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This dish was delicious and a hit with my whole family- even my baby who has very little interest in solids grunted for the mushrooms :). The only change I made was to add chicken broth to the chicken while cooking in the mushrooms to create more of a sauce and keep the chicken from sticking to the pan. This recipe is going into my rotation- thanks!
This was supposed to be 5 stars!!!
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Just signed up to get weekly recipes! For the first time I can be sure I won’t be getting loads of recipes full of veggies that resemble the stuff we scrape off of the bottom of a lawn mower. Love, love, love this recipe. Thanks for sharing. This dish makes even the chicken taste good. Thanks again!! Barb
Would like to make this for dinner tonight – can red wine be substituted for the white?
absolutely! the only thing that may change is the color. it might look a little darker (and brown) from the red wine!
Absolutely awesome recipe! I’m all over this one! Give me mushrooms,butter and wine anytime. The more, the merrier.
If you cut the recipe in half for just the two of you, do so but keep the shrooms, butter and wine the same. You’ll love that you did.
Made this for a quick and easy dinner to have over some leftover mashed potatoes and semi-stale sourdough.
It came out amazing! We basically licked our plates clean, lol!
My husband who is usually indifferent regarding dinner options, and who NEVER has any input on grocery day has asked me to make this again this week. (So i figured it was worth expressing our gratitude via a quick review.)
Thank you! <3