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.