June 27, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Vegetables, Artichokes, Mushrooms, North American, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Broil, Stove Top, Heart Healthy, No Eggs, Boneless Pieces more
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"My girlfriend recently sent me this recipe; and, it sounded really good. It's pretty simple; but, just a really nice combination of flavors. Also, she recently started eating gluten free; so, other than a couple of minor changes - her entire family can enjoy this too. I did change it up a bit for my preferences; but, it is basically the same. Definitely worth passing along."
Mushrooms ... Brush the mushrooms with half of the olive oil on each side; then, season with half of the salt and pepper - again, on both sides. Add them to a sheet pan lined with foil for easy clean up. Broil the mushrooms, on the second shelf down; on each side until tender, and lightly golden brown. They should take 3-5 minutes per side; depending on the size of your mushroom. You don't want them falling apart and 'mushy;' but, still tender and soft. Transfer the mushrooms to a plate; and, cover with foil to keep warm.
Chicken ... As the mushrooms cook; start to cook your chicken. In a large saute pan (non-stick preferred), add the remaining olive oil; and, bring to medium high-high heat. Season chicken breasts with the remaining salt and pepper on both sides; and, saute until browned on both sides; about 3-4 minutes per side. At this point, you are just browning the chicken; the breasts will finish cooking the in the sauce. Remove from the pan to a plate; and, cover to keep warm.
Sauce ... In the same pan, turn the burner down to medium heat, melt the butter, and add the shallots and chopped garlic, and saute just a minute. Then add the flour and whisk until it makes a 'rue' or a paste. Let it cook another minute to get rid of the 'raw' flour taste; then, slowly add the milk. Continue whisking, until the sauce is smooth and creamy.
Finish ... Add the parmesan cheese, artichokes, spinach, and olives; and, sir until combined. Cook just a minute until everything is heated through. Then, add the chicken back in; cover and cook 5-10 minutes until the chicken is cooked through. If the sauce is a bit thick to your liking ... add a little of the chicken broth. I often add a bit of broth to thin up the sauce; it is just a personal preference.
Serve and ENJOY! ... Plate 1 mushroom on each plate; and top with the chicken breast. Top with plenty of sauce. And for the 'carb' lovers, you can always add a little rice, pasta, or crusty bread on the side; however, I just prefer the mushroom to keep it a bit lighter - the sauce is rich enough.
Serve and ENJOY! ... For a side dish; a simple caprese salad would be my choice.
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