Chicken with Mushroom Sauce

As a kid, I hated mushrooms. Sure, it was a texture thing, but they also just looked gross to me. They weren’t a pretty colorful veggie like carrots or bell peppers. They were dull and dirt covered. Anyway, mushrooms and me were never pals until switched to a vegan diet my Freshman year of college. I was hit quite quickly with the realization that the majority of vegan menu options had mushrooms…bummer. Lots of mushroom sandwiches and pastas. So, it was then that I decided to give mushrooms another chance. The verdict: I am so happy that I did because now I love ’em! Moral of the story: some things/ people deserve a second chance.

The key to cooking mushrooms is a hot pan and self control. Whatever you do, do not constantly move the mushrooms around. Give them time to release their moisture, then salt them, and leave them alone to get nice and golden brown. Only stir every once in a while.

Oh, and unless you want soggy mushrooms, do not overcrowd the pan. Stick to these guidelines and your mushrooms will turn out like these beauties…

 

I like to scooch the mushrooms over and get the onions started. Drizzle some olive oil and sprinkle with a pinch of salt so they can begin to soften.

While your mushrooms and onions are cooking, in a shallow dish (or a sheet of foil for easy clean up) season the chicken with salt and pepper. Then dredge the chicken in flour. Saute the chicken on medium high until just cooked through. Remove from the pan.

Its time to deglaze the pan and release all of that delicious fond (brown bits) from the bottom of the pan. Pour in the wine and  gently stir. After a minute or so the alcohol will cook off. Now its time to add the chicken stock, Dijon mustard, and honey. Once that is combined, taste the sauce. You may need to add a little more salt or pepper to your sauce.

Return the chicken and mushrooms to the pan and let cook a minute or two. Garnish with chopped parsley. Enjoy!

Ingredients:

1 lb chicken tenderloins

2 tablespoons all-purpose flour

1/2 teaspoon thyme

1 white onion, sliced thin

8 oz. sliced baby bellas, or your favorite variety of mushrooms

1 tsp garlic powder

salt and pepper

1/3 cup red wine (I used yellowtail’s big bold red)

3/4 cup chicken stock

2 tablespoon Dijon mustard

1 tablespoon honey

chopped parsley to garnish

 Directions:

1. Heat a large skillet to high heat. Add a drizzle of olive oil and mushrooms. Sauté, stirring occasionally, until the mushrooms turn a golden brown color. This should take about 5-10 minutes.  Scooch the mushrooms over to one side of the pan, add another drizzle of olive oil if needed, and add the onions. Season with salt and pepper. Saute until soft and starting to caramelize. Remove the mushrooms and onions from the pan.

2. Lower heat to medium. Sprinkle the chicken tenderloins with salt, pepper, and flour. Shake off the excess flour. Drizzle the pan with a little more olive oil if it has dried out. Add the chicken and cook until golden brown and cooked through. Remove from pan.

3. Deglaze the pan with red wine. I used Yellowtail’s Big Bold Red. Add thyme, garlic powder, Dijon, honey, and chicken stock.

4. Return the chicken, mushrooms, and onions to the pan. Cook a couple of minutes until the sauce has thickened to your liking. Taste and season with salt and pepper if needed.

5. Garnish with chopped flat leaf parsley.

Enjoy!

xo Ali