Martha’s chicken with sauteed mushrooms

Here is another recipe that can be made in under 1/2 hour straight from Martha’s One Pot Cookbook. It has a pan saute made from white wine and chicken broth, which is very flavorful and helps the chicken to stay moist.

I served this dish with rice, but it could also be served with noodles or as a stand alone with vegetables.

I also used my electric skillet, but preparing on the stove top would equally be easy and quick in a large non-stick skillet. I changed up a couple of the quantities, and it was perfect.

Gather these ingredients first:  1/4 cup flour, 1 pound of chicken, sliced very thin, salt and pepper, 1 tablespoon olive oil, 3 tablespoons butter or margarine, 2 tablespoons thyme, cleaned and sliced white button mushrooms, 1/2 cup white wine, 1/2 to 1 cup of chicken broth, parsley flakes.


Season the chicken with salt and pepper.  Next, dredge in flour to cover lightly.  Shake off excess.  Heat oil and 1 tablespoon butter in the skillet. Brown the chicken.  Next, add thyme, mushrooms and 2 tablespoons butters.  Cook about 8 minutes to brown.  Then add, wine and broth.  Bring the mixture up to a boil and make certain the chicken is cooked throughout.

Top with chopped parsley to finish off the entrée. This is a great meal for a weeknight or to serve guests.






3 Comments Add yours

  1. reminds me of a favorite nigella lawson dish that is perfect for winter weather: chicken, mushroom and bacon pot pie:


  2. Monique says:

    what type of white wine do you use? I want to use one that is good to drink too.


    1. Pinot Grigio usually. I like that one alot for both cooking and drinking. I also like Sauvignon Blanc.
      Both of these have a moderate alcohol content.


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