20-Minute Skillet Mushroom Chicken
, 20 min, Serves 5
Seared spiced chicken cutlets nestled in a quick garlicky mushroom pan sauce, all done in one skillet.
| prepHeat oven to 200°F / 95°C | ||||
| 700 g boneless skinless chicken breasts | Slice chicken, pat dry, salt & pepper | Rub spices onto chicken | Sear in oil, 3-4 + 3 min per batch | Nestle chicken in sauce, garnish, serve |
| kosher salt | ||||
| black pepper | ||||
| 1 tsp oregano | Mix oregano, paprika, coriander | |||
| 1 tsp paprika | ||||
| 1 tsp coriander | ||||
| 30 ml extra virgin olive oil | ||||
| 1 tbsp ghee or unsalted butter | Cook mushrooms in ghee, 5 min | Add broth, onions, garlic, season; boil | ||
| 340 g fresh large mushrooms, sliced | ||||
| 120 ml chicken broth | ||||
| 3 green onions, chopped | ||||
| 2 garlic cloves, minced | ||||
| kosher salt (for the sauce) | ||||
| black pepper (for the sauce) | ||||
| parsley, for garnish | ||||
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