CAJUN MUSHROOM CHICKEN
MAJOR KEY: I think chicken thighs are easier to make without worrying about it tasting dry. So my recommendation is use thighs instead of breast. However, this chicken is in a sauce, so you have that in favor. Just always remember "Thick thighs save lives."
- 5 chicken breasts or chicken thighs. (4-6 ozs. each)
- 3 tbsps. Tastic Original*
- 3 tbsps. butter
- 12 scallions, white and tender green parts only, chopped
- 2 cups mushrooms, sliced (button or white)
- ½ cup your favorite white wine
- 1 can condensed cream of mushroom soup (10 ½ ozs.)
- ½ cup demi-glace
- ½ cup chopped parsley
Preheat oven to 350 degrees F.
Rinse chicken breasts and pat them dry with a paper towel. Rub the Tastic Original evenly over both sides of the chicken.
Add oil and butter in large skillet over medium heat. Add in scallions and mushrooms and sauté until tender. With a slotted spoon remove mushrooms and scallions to plate and cover with aluminum foil and keep in a warm place.
Add chicken to skillet and sear on both sides. Now deglaze the pan with white wine, let sizzle for a couple of minutes and spoon the liquid over the chicken to coat. Place in oven and finish cooking chicken (about 20 minutes).
While the chicken in the oven, heat the mushroom soup in a small saucepan and whisk in demi-glace to give it more FLAVOR. Cover and let simmer over low heat.
Remove chicken from oven (handle is HOT) and use tongs to transfer the chicken a platter. Cover with aluminum foil and keep in a warm platter.
Add about ½ cup water to the pan in which the chicken was baking and stir to loosen the browned bits of flavor on the bottom. Place a strainer over the pot of mushroom soup and demi-glace and pour the juice from the chicken pan through the strainer into the sauce. Whisk together the sauce and pan juices and let cook for a few more minutes to mix flavors.
Spoon sauce over chicken. Top with sautéed mushrooms and scallions and garnish with parsley. Now eat; you earned it.
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