I became a subscriber of Real Simple magazine a few months ago through my daughter's school fundraiser (as they were selling magazine subscriptions) and I must say, I have really become a fan of the magazine. It covers the fundamentals of the hectic, multi-tasking lifestyle of the modern day woman by featuring articles ranging from home organization to fashion to cooking and everything in between. One of my favorite sections is their quick recipe guide where they take an ingredient (chicken thighs in this case) and give you a rundown of how to prepare it in a multitude of ways. I have tried a few of their easy, weeknight recipes and this one now ranks as one of my favorites.
While the original recipe calls for chicken thighs, I'm sure it would work out well for chicken breasts too and I'm thinking it would probably work for pork chops as well. I'm tempted to try it with pork next time so I'll report back on the results when I do. Also, they served up green beans as an accompaniment but I went with some oven roasted broccoli and it was fantastic just the same. I love that this dish uses white wine, which gives it such a gourmet flair, especially for a quick, no-fuss weeknight meal. Highly recommended and family approved!
|I used a Chilean Sauvignon Blanc from Trader Joe's.|
CHICKEN WITH MUSHROOM SAUCE
Serves 4. Adapted from Real Simple magazine.
1/2 cup flour
8 boneless, skinless chicken thighs (1-1/2 pounds)
2 tablespoons olive oil
8 ounces cremini or white button mushrooms
1 small onion, sliced (optional)
1/2 cup white wine
1/2 cup chicken broth
Kosher salt and black pepper
1 tbsp. chopped parsley, divided
Place the flour in a shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and coat with the flour (tapping off any excess).
Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until browned, 4 to 5 minutes per side; transfer to a plate.
Add the mushrooms, onions and 1/2 of the chopped parsley to the skillet and cook, tossing, until browned, 4 to 6 minutes.
Return the chicken to the skillet, add the wine and chicken broth, and simmer until cooked through, about 8 to 10 minutes.
Plate immediately and sprinkle with more chopped parsley on top. Serve with a side of veggies. (Recommended with rice too, to soak up all the yummy sauce.)