Pan Seared Chicken with Mushrooms

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This Quick Pan Seared Chicken with Mushrooms uses chicken thighs, is smothered in a luscious, lemony mushroom pan sauce and is on the table in 30 minutes. Adapted from Sunset magazine recipe Chicken Scaloppine with Mushrooms.

Ingredients

• 4 chicken thighs boneless, skinless (See Note 1)
• 1/4 tsp . sea salt
• 1 tsp fresh cracked black pepper
• 1 tbsp flour
• 4 tbsp butter divided
• 1/3 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 2 cups thinly sliced mushrooms
• 1/3 cup parsley chopped, divided

Instructions

1. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes. Uncover and cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup broth. Stir to scrape up browned bits in pan. Pour into a small bowl.
2. On a plate sprinkle both sides of chicken thighs with salt, pepper and flour. Add 2 tablespoons of butter to skillet and melt over high heat. Add chicken to pan and cook until lightly browned, 4 minutes. Turn over and cook for 6 to 8 minutes. Remove to platter, cover to keep warm.
3. Pour cooked mushrooms back into pan and add remaining 1/4 cup chicken broth, 1/4 cup parsley. scraping to release brown bits on bottom of pan. Add remaining 1 tablespoon butter and swirl in pan until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring. Pour over chicken and sprinkle with ­remaining parsley.

Read More>>Pan Seared Chicken with Mushrooms@keviniscooking

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