Pan Seared Chicken With Mushroom & Herb Sauce Recipe by Cooking with Kimberly Wood
Cooking Instructions 1 Start by prepping all your ingredients and heating a large skillet over medium heat. 2 Salt and Pepper your chicken on both sides. 3 Once pan is hot add 2 tablespoons of olive oil. Give the pan a swirl to coat and then add your chicken. 4 Sear chicken on both sides until golden brown (about 5 minutes per side.) Don't worry if your chicken isn't cooked all the way. It's going to finish cooking in the sauce later. Once brown on both sides remove chicken from pan and set aside. 5 Turn heat down to medium low. 6 Next add the tablespoon of butter along with the onions. With a wooden spatula stir and scrape the brown bit from bottom of pan. Let this cook down until the onions are soft and just starting to turn golden. Stir in the garlic and let this cook for just another minute or two. 7 Once the garlic starts to soften then stir in your mushrooms and herbs. Then add the chicken broth. Bring to a simmer. 8 Place your chicken back in pan and cook at a simmer for about 30 minutes partially covered. Sauce should reduce and chicken should be cooked through. *NOTE Chicken is done at 165 degrees Fahrenheit. 9 I served this up with a simple side of roasted asparagus. 10 Any leftovers make for a great chicken and rice dish (I'll be sharing that later on.) 1 Start by prepping all your ingredients and heating a large skillet over medium heat. 1 Start by prepping all your ingredients and heating a large skillet over medium heat. 2 Salt and Pepper your chicken on both sides. 2 Salt and Pepper your chicken on both sides. 3 Once pan is hot add 2 tablespoons of olive oil. Give the pan a swirl to coat and then add your chicken. 3 Once pan is hot add 2 tablespoons of olive oil. Give the pan a swirl to coat and then add your chicken. 4 Sear chicken on both sides until golden brown (about 5 minutes per side.) Don't worry if your chicken isn't cooked all the way. It's going to finish cooking in the sauce later. Once brown on both sides remove chicken from pan and set aside. 4 Sear chicken on both sides until golden brown (about 5 minutes per side.) Don't worry if your chicken isn't cooked all the way. It's going to finish cooking in the sauce later. Once brown on both sides remove chicken from pan and set aside. 5 Turn heat down to medium low. 5 Turn heat down to medium low. 6 Next add the tablespoon of butter along with the onions. With a wooden spatula stir and scrape the brown bit from bottom of pan. Let this cook down until the onions are soft and just starting to turn golden. Stir in the garlic and let this cook for just another minute or two. 6 Next add the tablespoon of butter along with the onions. With a wooden spatula stir and scrape the brown bit from bottom of pan. Let this cook down until the onions are soft and just starting to turn golden. Stir in the garlic and let this cook for just another minute or two. 7 Once the garlic starts to soften then stir in your mushrooms and herbs. Then add the chicken broth. Bring to a simmer. 7 Once the garlic starts to soften then stir in your mushrooms and herbs. Then add the chicken broth. Bring to a simmer. 8 Place your chicken back in pan and cook at a simmer for about 30 minutes partially covered. Sauce should reduce and chicken should be cooked through. *NOTE Chicken is done at 165 degrees Fahrenheit. 8 Place your chicken back in pan and cook at a simmer for about 30 minutes partially covered. Sauce should reduce and chicken should be cooked through. *NOTE Chicken is done at 165 degrees Fahrenheit. 9 I served this up with a simple side of roasted asparagus. 9 I served this up with a simple side of roasted asparagus. 10 Any leftovers make for a great chicken and rice dish (I'll be sharing that later on.) 10 Any leftovers make for a great chicken and rice dish (I'll be sharing that later on.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut Butter Chip Cheesecake Brownies Classic Cheesecake Baked Rigatoni and Meatballs Mushroom marsala pork chops Seafood Lasagna Peanut Butter Chip Cheesecake Brownies Classic Cheesecake Baked Rigatoni and Meatballs Mushroom marsala pork chops Seafood Lasagna Beetroot juice Yummy red velvet Oyster stew Nunu(cow milk) with rice Fried Rice Simple fried Rice Fried rice Creamy sardine sandwich Chocolate cake Ojojo Beetroot juice Yummy red velvet Oyster stew Nunu(cow milk) with rice Fried Rice Simple fried Rice Fried rice Creamy sardine sandwich Chocolate cake Ojojo