I LOVE mushrooms, but my family does not. Can anyone else relate? Just to be nice I usually avoid dinner recipes with mushrooms, but every now and then I just get a craving and decide to make something with them anyway … thinking they can just pick them out if it’s really that much of a problem. It’s certainly not hard to do if they aren’t cut too small.
But when I recently made this Chicken & Wild Mushroom Skillet, I decided that while they could pick them out, I certainly wouldn’t suggest it or even say a word about the dreaded mushrooms that suddenly appeared in our dinner. And guess what happened? (I bet you can guess where I am going with this, haha.) No one said a word, me included, and just ate their entire serving as is! I couldn’t believe it. Maybe it was the sauce, maybe it was because they were “wild” mushrooms instead of standard, maybe it was the alignment of the stars – who knows, but I certainly didn’t start asking any questions. I hope your family enjoys this one as much as mine did!
Oh, and I included the polenta recipe below that was fabulous paired with this (as pictured). Just add a simple green salad on the side, and your healthy dinner is done!
Chicken and Wild Mushroom Skillet
- 1 1/4 pounds chicken breasts skinless boneless (could also use thighs)
- 3 tablespoons olive oil divided
- 1 large shallot or 2 small shallots, peeled and thinly sliced
- 8 ounces mushrooms any variety or mix, sliced
- 2 cloves garlic minced
- 4 sprigs thyme discard stems
- 1/2 cup white wine
- 1/2 cup chicken broth or stock
- 1/4 cup heavy cream
- 1/4 teaspoon salt or more to taste
- pepper to taste
- Use a tenderizer to pound the chicken on both sides. Really use some elbow grease here!
- In a large skillet over medium heat, pour in 1 tablespoon of the olive oil. Add the chicken thighs or breasts, season with salt and pepper, and cook until golden brown on both sides and no longer pink in the middle, about 4 to 6 minutes per side (depending on the thickness of the chicken). Transfer to a clean plate.
- Wipe out the skillet and add remaining 2 tablespoons of olive oil. Still on medium heat, cook the shallots and mushrooms, while stirring, until they soften and the mushrooms darken in color, 4 to 5 minutes.
- Add the garlic and thyme and cook, while stirring, for another minute.
- Pour in the white wine, turn up to medium-high heat, and cook for a couple minutes until reduced down almost all the way. Stir in the chicken broth, cream, salt, and pepper.
- Add the chicken back into the pan and cook until sauce comes together and the chicken is reheated all the way through. Sprinkle with more fresh thyme for garnish (optional) and serve over polenta (recipe below) if desired.
- Combine the milk, broth, cornmeal, and salt in a medium saucepan over high heat.
- When the mixture comes to a light boil, turn the heat to medium low, and simmer for 15 minutes, or until the liquid has been almost completely absorbed by the cornmeal. Whisk every few minutes so it doesn’t stick to the bottom of the pot.
- Add more liquid if necessary to keep the polenta from becoming overly thick. Sprinkle with Parmesan cheese and serve.