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Chicken Portobello with Rosemary Sauce

Chicken Portobello with Rosemary Sauce

Prepare to elevate your culinary skills with this mouthwatering Chicken Portobello with Rosemary Sauce - a restaurant-quality meal that's surprisingly simple to create in your own kitchen. Imagine tender, golden-brown chicken breasts nestled alongside rich, earthy portobello mushrooms, all infused with the aromatic magic of fresh rosemary. This isn't just another chicken recipe; it's a flavor explosion that will have your family and guests begging for seconds!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 4 chicken breasts
  2. 2 large portobello mushrooms
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1 tablespoon fresh rosemary, chopped
  6. Salt and pepper to taste

Instructions

  1. Prepare ingredients by thoroughly washing the chicken breasts and patting them dry with paper towels. Season both sides of the chicken with salt, pepper, and half of the chopped fresh rosemary.
  2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and slice the mushroom caps into 1/4-inch thick strips.
  3. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
  4. Remove chicken from the skillet and set aside on a warm plate. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  5. Add sliced portobello mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their moisture and become tender.
  6. Reduce heat to medium-low and return the chicken to the skillet. Sprinkle remaining rosemary over the chicken and mushrooms.
  7. Optional: Create a quick pan sauce by adding 1/4 cup white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  8. Plate the chicken breasts, top with sautéed portobello mushrooms, and drizzle any remaining pan sauce over the dish. Garnish with additional fresh rosemary if desired.

Tips

  1. Temperature is Key: Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C). This guarantees juicy, perfectly cooked chicken every time.
  2. Mushroom Magic: When cleaning portobello mushrooms, avoid running them under water. Instead, gently wipe with a damp paper towel to prevent them from becoming waterlogged.
  3. Flavor Boosting Technique: Let the chicken rest for a few minutes after cooking to help redistribute the juices, keeping the meat incredibly tender and moist.
  4. Pan Sauce Pro Tip: When deglazing the pan, use white wine for a more complex flavor, or chicken broth for a lighter option. Scrape up those delicious browned bits for maximum flavor!
  5. Fresh Herb Hack: If possible, use fresh rosemary instead of dried. The difference in flavor is remarkable and truly elevates the entire dish.
  6. Serving Suggestion: Pair this dish with a light side of roasted vegetables or a crisp salad to complement the rich flavors of the chicken and mushrooms.

Nutrition Facts

Calories: 194kcal

Carbohydrates: g

Protein: 23g

Fat: g

Saturated Fat: g

Cholesterol: 60mg

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