On the menu for tonight is:
Chicken with mushrooms and sundried tomatoes!!
Here is the recipe that I use and have tweaked to be super yummy!
( It's a variation of Chicken Piccata but with mushrooms and sundried tomatoes)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
½ – ¾ cup chicken stock
¼ cup brined capers, rinsed
1/8 cup Julian sliced sundried tomatoes
10 med Crimini mushrooms, sliced
1/3 cup fresh parsley, chopped
Now lets get cookin’!!
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, mushrooms, sun dried tomatoes and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Cook till mushrooms are tinder. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken. Spoon over mushrooms and capers then garnish with parsley.
I like to serve this dish over with mashed potatoes and asparagus or over angel hair pasta with light cream. Mmmm . Both so good.
I hope you try it and please comment how yours turned out!!