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Caramelized Chicken with Mushroom Sauce and Grilled Herb Bread

4.86 from 7 votes
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Ingredients

  • 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)

Instructions 

  • 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.
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