cateory: specialty
Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
Reviews: 198
Ingredients:
- 3 tablespoons unsalted butter
- Four 5- to 6-ounce boneless skinless chicken breasts
- 1⁄2 teaspoon freshly ground black pepper
- 2 medium shallots, minced
- 8 ounces cremini or white button mushrooms, cleaned and sliced
- 1⁄2 cup chicken broth
- 1 tablespoon stemmed thyme or
- 11⁄2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- One-pan simplicity: just sear the breasts, build the sauce, and finish the two together. Avoid using a high-sided Dutch oven for a boneless skinless chicken breast sauté because the pan can inadvertently steam the meat, turning it mushy. Makes 4 servings
How to make
Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
- Melt 2 tablespoons butter in a large skillet or sauté pan set over medium heat. Meanwhile, season the breasts with the pepper.
- The moment the butter’s foaming subsides, slip the breasts into the pan and cook, partially covered or covered with a splatter shield, until browned, about 8 minutes, turning once but making sure several times that the breasts are not sticking. Transfer to a plate and set aside.
- Melt the remaining tablespoon of butter in the skillet, then add the shallots. Cook, stirring often, until softened, about 2 minutes.
- Add the mushrooms and cook, stirring once in a while, just until they start to give off their liquid, about 2 minutes. Stir in the broth, thyme, and mustard, then return the breasts to the pan with any accumulated juices.
- Cover and cook until a meat thermometer inserted into the center of a breast registers 165°F (our preference) or 170°F (the USDA recommendation), about 10 minutes. Season with salt to taste before serving.
Comments for
Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
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