Sauteed Boneless Skinless Chicken Breasts with Mushrooms and Thyme
Instructions:
- 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
- 3 tablespoons unsalted butter
- Four 5- to 6-ounce boneless skinless chicken breasts
- 1â„2 teaspoon freshly ground black pepper
- 2 medium shallots, minced
- 8 ounces cremini or white button mushrooms, cleaned and sliced
- 1â„2 cup chicken broth
- 1 tablespoon stemmed thyme or
- 11â„2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 1â„2 teaspoon salt
- 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.