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Pan-Roasted Chicken With Mushrooms And

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Ingredients

Adjust Servings:
2 (6 ounce) boneless chicken breasts
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
10 fresh white mushrooms, sliced
2 shallots, halved
2 sprigs fresh rosemary
1/2 cup chicken broth
2 tablespoons flour
1/2 lemon, juice of

Nutritional information

637
Calories
343 g
Calories From Fat
38.1 g
Total Fat
7.7 g
Saturated Fat
108.9 mg
Cholesterol
326 mg
Sodium
27 g
Carbs
5.3 g
Dietary Fiber
8.7 g
Sugars
53.5 g
Protein
791g
Serving Size

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Pan-Roasted Chicken With Mushrooms And

Features:
    Cuisine:

    This is fantastic and easy to make! I made it twice in one week. I found it's better if I double the gravy and mushrooms, but that's just my preference.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Pan-Roasted Chicken With Mushrooms and Rosemary, This is a Tyler Florence recipe I tweaked it just a bit, and the results were heavenly EASY EASY EASY! Tastes fancy!, This is fantastic and easy to make! I made it twice in one week I found it’s better if I double the gravy and mushrooms, but that’s just my preference , Not much else to say but this is simple and delicious! Fresh rosemary is a must and I find if you quarter the shallots they get more caramelized upon roasting in the oven I added a little bit of sherry to the sauce as well The key to this simple recipe is that you use kosher salt and fresh cracked pepper liberally, but not in excess Next time I may cut the flour back by half because it was a bit too thick for me, otherwise this is a definite keeper! Thank you for posting!


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    Steps

    1
    Done

    Preheat the Oven to 350f.

    2
    Done

    Season the Chicken on Both Sides With a Generous Amount of Salt and Pepper.

    3
    Done

    Place a Cast-Iron or Regular Ovenproof Skillet on the Stove Over Medium Heat.

    4
    Done

    Drizzle the Pan With the Oil and Lay the Chicken in the Pan.

    5
    Done

    Cook For About 5 Minutes Until the Begins to Brown.

    6
    Done

    Throw in the Mushrooms, Shallots, and Rosemary.

    7
    Done

    Stick the Whole Thing in the Hot Oven and Roast For 15 Minutes Until the Chicken Is Cooked, and the Mushrooms and Shallots Are Soft and Roasted.

    8
    Done

    the Last Thing to Make Is a Quick Gravy Using the Flavors Left in the Bottom of the Skillet.

    9
    Done

    Take the Chicken Out of the Pan(leave the Mushroom, Shallots and Rosemary in the Pan) and Arrange on a Dinner Plate to Keep Warm While Preparing the Gravy.

    10
    Done

    Return the Skillet to the Stovetop.

    11
    Done

    Drizzle Olive Oil in the Pan, and Whisk in the Flour.

    12
    Done

    Stir in the Broth and Lemon Juice and Cook Over Medium Heat, Scraping Up the Flavors With a Wooden Spoon.

    13
    Done

    Stir Gravy, About 5 Minutes.

    14
    Done

    Remove Rosemary, and Spoon Gravy Over the Chicken.

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