I am going to show you how to prepare Chicken with Portobello Mushrooms. This hearty dish is something I serve regularly and has been gone over well by my family.

I love chicken, especially with portobello mushrooms, and I know you will too. This recipe is quick and easy to make while tasting wonderful. Here’s what you’ll need:

Chicken and preserved lemon tagine

• EASY
• JULY 2008

Test kitchen approved

• SERVES 6
• READY IN 1 HOUR 20 MIN

This is one of the best known and loved tagines. Accompany with houmous, flatbread and a few mezze dishes to make it an affordable dinner party or Sunday lunch spread.

• DAIRY-FREE RECIPES

NUTRITION: PER SERVING

CALORIES344KCALSFAT19.4G (4.4G SATURATED)PROTEIN36.9GCARBOHYDRATES4.4G (2.8G SUGAR)SALT1.7

Ingredients

• Pinch of saffron
• 600ml chicken stock, hot
• 2 tbsp olive oil
• 1.7kg organic chicken, jointed or 1.5kg chicken pieces (leg, thigh and breast)
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 1 tsp ground ginger
• ½ tsp coriander seeds, lightly crushed
• 1 cinnamon stick, snapped in half
• 5 small preserved lemons, quartered (we used Belazu)
• 200g green olives
• Small handful fresh flatleaf parsley or coriander, chopped

Method

1. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided frying pan or casserole over a high heat and brown the chicken pieces for 2-3 minutes. You may need to do this in batches so you don’t overcrowd the pan and steam the chicken. Remove the chicken to a plate and add the onion to the pan. Reduce the heat and cook, stirring occasionally, for 5 minutes.
2. Add the garlic and spices to the pan and cook, stirring, for a further minute. If you’re using a tagine, transfer the onion to the base and add the saffron-infused stock and the browned chicken pieces (if using a casserole, leave the onion in the pan, then add the chicken and stock). Bring to the boil and simmer over a gentle heat, covered, for 40-50 minutes, until the chicken is tender.
3. Add the lemons and olives and simmer for a further 15 minutes. Season to taste, scatter with the fresh herbs and serve with couscous.

delicious. tips

1. You can easily cook the tagine in a large casserole in the oven if you prefer. Preheat to 150°C/fan130°C/gas 2 and cook, covered, for 1 hour. Add the lemon and olives and return to the oven for a further 15 minutes before scattering with parsley and coriander.

Champagne Chicken

Boneless chicken sautéed in a skillet with baby Portobello mushrooms, garlic, scallions and thyme in a light champagne, butter sauce.

Recently, I was craving Chicken Marsala for dinner so I purchased portobello mushrooms. However, when I went to use the Marsala wine, I didn’t have enough so I made Champagne Chicken instead. 

Plus, since I had extra champagne from our New Year’s Eve celebrations, it made perfect sense. This Champagne Chicken was delicious, tender and the sweet champagne gave it a wonderful flavor.

INGREDIENTS NEEDED

For this recipe you’ll need the following ingredients: 

• boneless thin sliced chicken breasts
• all purpose flour
• butter
• canola oil
• sliced portobello mushrooms
• minced garlic
• chopped scallions
• champagne
• thyme
• kosher salt
• black pepper

If you’re looking for a non-alcoholic version, you can substitute chicken broth; though the flavor will be slightly different. To make this recipe easier to prepare and portion, you can use thinly sliced chicken breasts (approx. 4 ounces) or chicken tenderloins (approx. 2 ounces). 

HOW DO YOU MAKE CHAMPAGNE CHICKEN?

Add the flour to a bowl; then dredge the chicken in the flour and place on a plate until all pieces have been coated. Heat the butter and oil in a large nonstick skillet over medium high heat. 

When the pan is hot enough, add the chicken and cook 2-3 minutes per side until they become lightly browned. Place the cooked chicken directly into an oven safe baking dish; then repeat until all of the chicken is cooked through.

Add the mushrooms, scallions, thyme and garlic to the pan; then cook until the mushrooms have softened; approximately 1-2 minutes. Next, add flour, stir well; then add the champagne and stir until the sauce thickens slightly.

Pour the mixture over the chicken; then bake in a preheated 350 degree F oven for 15-20 minutes until hot and bubbly. This ensures the chicken is cooked through. 

SERVING SUGGESTIONS

You can serve this Champagne Chicken over rice, buttered egg noodles, risotto or mashed potatoes. The extra sauce will be great for dipping! We love green beans, but fresh spinach or broccoli would taste wonderfully too. 

CAN YOU MAKE CHAMPAGNE CHICKEN AHEAD OF TIME?

Yes! Prepare the chicken as directed up until it’s time to bake. Allow to cool completely before covering tightly; then freeze for up to 1 month. When you’re ready to eat, defrost completely (1-2 days before); then cook as directed. 

CHAMPAGNE CHICKEN

Boneless chicken sautéed in a skillet with baby Portobello mushrooms, garlic, scallions and thyme in a light champagne, butter sauce.

PREP TIME20 mins

COOK TIME15 mins

TOTAL TIME35 mins

COURSEMain Entree

CUISINEAmerican

SERVINGS4

INGREDIENTS  1x2x3x

• 16 ounces boneless thin sliced chicken breasts
• 1/2 cup all purpose flour
• 3 tablespoons butter
• 2 tablespoons canola oil
• 10 ounces sliced portobello mushrooms
• 1 tablespoon minced garlic
• 1 tablespoon chopped scallions
• 1 1/2 cups champagne
• 1/2 teaspoon ground thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS 

• Preheat oven to 350 degrees F.
• Add the flour to a bowl; then dredge the chicken in the flour and place on a plate until all pieces have been coated.
• Heat the butter and oil in a large nonstick skillet over medium high heat. When the pan is hot enough, add the chicken and cook 2-3 minutes per side until they become lightly browned.
• Place the cooked chicken directly into an oven safe baking dish; then repeat until all of the chicken is cooked through.
• Add the mushrooms, scallions, thyme and garlic to the pan; then cook until the mushrooms have softened; approximately 1-2 minutes.
• Next, add flour, stir well; then add the champagne and stir until the sauce thickens slightly.
• Pour the mixture over the chicken; then bake for 15-20 minutes until hot and bubbly. (This ensures the chicken is cooked through).

Rosemary Portobello Chicken

TipHero

There are lots of fancy recipes and special – and expensive! – ingredients we can all turn to when we want a special meal, but for our money, the best dishes are the ones that a) are simple enough anybody can make them, and b) use ingredients we already love. Number 1 on our list? Chicken!

Yup, humble chicken is our favorite meat for a special-but-simple meal. Whether it’s full of lemon and Parmesan flavor, spatchcocked and garlic-herbed, made into pasta or even stuffed with pizza, it’s sure to be a star, and we’ve recently discovered our favorite supporting player: rosemary! So today, we’re combining the two and adding some mushrooms for a Rosemary Portobello Chicken dish that’s sure to delight. Bonus: you can make it all in just one skillet! Let us show you how, then read on for the full recipe.

Rosemary Portobello Chicken

Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

• 2 large boneless skinless chicken breast halves
• 1 ½ teaspoons salt, plus more to taste
• ½ teaspoon garlic powder
• ¾ teaspoon ground black pepper
• ½ cup all-purpose flour
• ⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
• 1 tablespoon olive oil
• 4 tablespoons butter, divided in half
• 1 clove garlic, minced
• ½ cup rich chicken stock (1 cup store-bought chicken stock or broth, reduced by half)
• 1 cup heavy cream
• 1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
• 2 teaspoons chopped parsley, for garnish (optional)

TipHero

Directions

1. Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
2. Season the chicken with the salt, garlic powder and ground black pepper.
3. Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
4. Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
5. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
6. Remove the browned chicken from the pan and set aside.
7. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
8. Add the garlic and cook until fragrant, about 1 minute.
9. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
10. Add the heavy cream to the remaining chicken stock and bring to a boil.
11. Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
12. Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.TipHero
13. If needed, reduce the sauce further. Coat the chicken and mushrooms in sauce. Garnish with chopped parsley, if desired.

Chef’s Tip

• Adding salt to the mushrooms in step 7 will help the mushrooms release water and cook more quickly.

TipHero

How delicious does the final dish here look? Rosemary and chicken just go together so well, and the mushrooms and the creamy sauce make it feel so special without being overly fussy or complicated.

So now you tell us— will you be trying this tasty recipe? Are there any changes you would make to it? Let us know and be sure to come back and tell us how it turns out!