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Ingredientes
- 6 Chicken breasts, skinless and boneless
- 6 cups Fresh Mushrooms
- 3/4 cup Sour cream
- 2 tbs Dijon Mustard
- 1/2 medium Red Onion
- 6 Garlic cloves
- 2 tbs Thyme leaves
- 2 tbs Whatever Whenever dry rub
- 2 tbs Olive oil â for marinating
- 3-4 tbs Olive oil â for sautéing
- 3-4 tbs Butter â for sautéing
- 1/4 tsp Sugar
- 1/4 tsp Salt
- 1/4 cup Water
- Preparation
- Chicken breasts - Butterfly the chicken, marinate in glass dish with the rub and 2 tbs olive oil. Rub the rub all over the chicken and leave aside for at least an hour. More the merrier.
- Fresh Mushrooms â Wipe with damp cloth and slice. I use both caps and stems
- Red onion â Peel and finely chop
- Garlic cloves â Peel and chop
- Thyme â Gather leaves by pulling sprig through fingers.
Direcciones
- Heat the cast iron pan or a heavy bottomed pan on the stove on medium high heat till it is angry hot.
- Add 3 tbs olive oil first till fuming. Add 3 tbs butter and before it browns immediately, add the marinated chicken in a single layer and cook on each side till it is golden brown.
- Do not keep flipping the breasts. Watch for the color on one side to change from pink to opaque cream half way to the thickness of the breast and then turn it over. Cook chicken in batches if necessary. Remove chicken to a platter and set aside.
- In the same pan, add a tbs of olive oil and butter (if pan is dry and it is needed) and add the garlic. Saute till it turns a nice golden color.
- Add the finely chopped red onion and continue to sauté. Once the onion is soft, add the sliced mushrooms & stir.
- Do not add any more butter, oil or liquid. Continue sautéing mushrooms release stored water and turns soft and limp.
- Now lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed.
- Return the chicken to the pan and spoon the sauce as best you can all over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma.
- Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.
- Taste and adjust seasoning.
- Remove to the platter and garnish with thyme sprigs. Serve immediately with side of vegetables, potatoes or crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 371 | 70% |
| Total Fat 42.05g | 53% |
| Saturated Fat 15.17g | 61% |
| Trans Fat 0.06g | |
| Cholesterol 112mg | 37% |
| Sodium 415mg | 17% |
| Potassium 750mg | 21% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.01g | 4% |
| Protein 28.63g | 46% |
