chicken with mushrooms

 

1½ pounds boneless chicken thighs, pounded ¼-inch thick

Salt and ground black pepper

Flour

2 cups thinly sliced mushroom

3 tablespoons lemon juice

⅓ cup chicken broth

4 tablespoons butter

salt and pepper to taste

¼ cup white wine

1 tablespoon butter

⅓ cup chopped parsley

 

 

Rock Landing

  1. Trim thighs, cover with plastic wrap and pound each piece ¼-inch thick. Salt and pepper and dredge with flour.
  2. Melt 1 tablespoon butter in a nonstick pan over medium-high heat. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes.
  3. Uncover and cook over high heat, until mushrooms brown. Add broth and then transfer to a small bowl, scraping pan well.
  4. Melt 1 tablespoon butter in pan over high heat. Cooking in batches, brown chicken pieces in pan. Cook until edges begin to turn white and bottom is lightly browned, 2 to 4 minutes. Turn over and cook until no longer pink in the center.  Once cooked chicken as cooked, put on platter and keep warm in oven.
  5. Return mushrooms into now empty pan and add ¼ cup parsley. Stir in wine, scraping to release brown bits. Immediately add remaining 2 tablespoons butter. Drain juice from cooked chicken into pan and bring to boil.
  6. Pour over chicken and sprinkle with ­remaining parsley.

Serve with rice and asparagus.