Chicken and Mushrooms
This dish is inspired by one of my favorite food writers, Florence Fabricant. In her version, she uses boneless, skinless chicken thighs which she pounds flat, breads and fries. I lightened it up a bit with chicken breasts but I am sure her way is delicious.
Ingredients
3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
6 boneless, skinless chicken breasts, pounded thin
Salt and ground black pepper
6 sprigs fresh thyme plus 1 tablespoon thyme leaves
⅓ cup chopped shallots
4-6 cups mushrooms, quartered (use white button or crimini)
2 tablespoons Dijon mustard
¼ cup dry white wine or chicken stock
1 tablespoon good quality balsamic vinegar
4 tablespoons olive oil
6 lemon wedges
Directions
Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
Either cook chicken on an indoor grill pan, slicked with olive oil, or cook in a non stick skillet. They will cook rather quickly, only a few minutes per side, so while you are getting going on the breasts, heat remaining olive oil in another large, deep sided skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Add mustard mixture to mushrooms and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper.
Line the chicken breasts up on a platter and to with the mushrooms. Serve with springs of thyme and lemon wedges.
