Pan-Seared Chicken with Shallots and Mushrooms
I have no idea what induced me to get fancy with dinner tonight. Maybe because I’m on my own for supper tonight, and I could experiment. A few months ago, I had this great chicken with a pan gravy from a local restaurant, and I’ve had an itch to duplicate it. This wasn’t it, but it was great anyway.
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot thinly sliced
- 4 oz. baby bella mushrooms
- 2 boneless, skinless chicken breasts
- garlic powder, salt and pepper to taste
- 1 cup chicken broth
- 1 heaping tbsp flour
- 1/2 cup of whatever you put in your coffee (cream, half and half, milk)
- Melt the butter over medium heat. Add olive oil and swirl until mixed.
- Season both sides of the chicken with garlic powder, salt, and pepper. Allow to cook until the first side is seared and golden brown.
- After you flip the chicken, add the shallots and mushrooms to the pan.
- Once the second side is seared golden brown, add the chicken broth and cover. I”m not sure how long I cooked it. Maybe 5 minutes or so? Maybe 10. The idea is to sort of poach it so that the chicken is cooked through.
- Remove the top and allow the liquid to reduce.
- Once the pan juices are pretty low (you’ll start to see brown bits on the bottom), remove the chicken and set aside to rest.
- Whisk in the flour and allow to cook briefly.
- Then hit the mixture with your 1/2 cup of whatever. I used half and half. Whisk and allow to bubble for a minute or two until thickened.
- Serve over the chicken.
This was AWESOME! I’ve never made this kind of pan gravy before, though I’ve seen it done a hundred times on the Food Network. I served it with roasted zucchini and onions with Parmesan cheese.