Sautéed Chicken Tenders and Shiitake Mushrooms

Sautéed Chicken Tenders and Shiitake Mushrooms

I don’t know about you but I’m not sure how I accomplished my Christmas shopping before the Internet. I vaguely remember running around like a chicken with my head cut off, fighting for a parking spot and standing in long lines. Even with all that drama I was usually done with the majority of my shopping by now with maybe a few lingering items. But this year; I’m embarrassed to say that I just started yesterday. There I said it out loud. YESTERDAY. Anyway thank goodness for Amazon prime.

Sautéed Chicken Breast and Shiitake Mushrooms is a quick and easy meal. One that is perfect for any night of the week and elegant enough to serve when entertaining. The complexity of the ingredients give this dish a rich luxurious flavor.  Chicken breasts tenders are dredged in flour and sautéed in olive oil, then removed from the pan. Shiitake mushrooms are sautéed in the same pan with Marsala wine, white wine and chicken broth creating a light sauce. Serve with the mushrooms on top or to the side of the chicken with a tossed green salad and you have a complete meal. Happy Holidays!!

This recipe has been loosely adapted from the "La Cucina Di Lidia", cookbook by Lidia Bastianich

yield: 3 to 4Author: Cheriprint recipe

Sautéed Chicken Breast and Shiitake Mushrooms

prep time: 20 MINScook time: 25 MINStotal time: 45 mins

Sautéed Chicken Breast and Shiitake Mushrooms make a simple and elegant meal, perfect for any night of the week.

INGREDIENTS:

• 1 pound chicken tenders
• 1/4 teaspoon salt
• All-purpose flour (for dredging)
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms (stems discarded)
• 1 garlic clove, (keep whole, smash with side of knife)
• 4 thyme sprigs, plus extra for garnish
• 2 tablespoons marsala wine
• 1/3 cup white wine
• 1/3 cup chicken stock
• Salt and pepper to taste

INSTRUCTIONS:

1. Season the chicken with salt. Dredge chicken in flour and shake off any excess. In a large skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Lightly brown chicken on both sides, then remove from pan and set aside.
2. Into the same skillet add remaining butter and olive oil, mushrooms, thyme and garlic. Add chicken stock and cook until tender and liquid has evaporated. Add Marsala wine and stir until evaporated, add wine and chicken. Cover and simmer about 5 to 10 minutes. Remove clove of garlic.
3. To serve, place chicken on plate and then top with mushrooms and sprigs of fresh thyme. Spoon a couple of spoonful's of sauce over the top. Enjoy!

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