Mushroom Garlic Chicken w/ Roasted Zucchini
For an equally protein packed dinner, turn to chicken. Garlic is a favorite marinade, and becomes even more luscious with mushrooms. Our chefs’ Mushroom Garlic Chicken with Roasted Zucchini recipe is savory yet light. And if you’re in the mood, it’s a delightful complement to pasta. (Serves 4)
Ingredients
- 1 lb chicken breast, butterflied (cut in half horizontally)
- 1 tsp salt
- 1 tsp pepper
- 1 c. regular flour
- 2 Tbsp canola oil (do not use olive oil to sear chicken)
- 8 oz. cremini mushrooms, cleaned, stemmed, and sliced thin
- 2 cloves garlic, chopped small
- 1 Lemon, zested and juiced
- 2 Tbsp white wine
- 1 c. chicken stock (optional)
- 1 zucchini, halved lengthwise and sliced into half-moon pieces
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 serving pasta (optional)
Preparations
- Butterfly the chicken, into long, thin halves.
- Cover with salt and pepper, and dredge in flour.
- Heat a medium skillet over medium-high heat for several minutes, then add oil. (You know the oil is ready when you flick a couple drops of water on it and it sizzles!)
- Sear the floured chicken for several minutes until golden brown, and then flip.
- If you need too, add another small drizzle of canola oil. (Olive oil will burn!)
- Toss the zucchini moons lightly in olive oil and salt and pepper pepper in a medium bowl.
- Place on a greased baking sheet, being sure to spread evenly.
- Cook at 350 degrees fahrenheit for 10-15 minutes, or until soft and golden. Set aside.
- When the chicken is done, remove and set aside for now. Reduce heat to medium, add another small amount of oil, and add mushrooms.
- Let sit for several minutes before stirring, and when they start to shrink and get brown, add the garlic and cook for 60 seconds.
- Deglaze the pan with the white wine and stir, scraping the bottom of the pan.
- Let the wine reduce for another 2 minutes.
- Add stock and chicken to the pan if you’d like to finish with a pan sauce.
- The chicken should be cooked thoroughly, another 5-8 minutes in the pan. Otherwise, place the chicken on a greased baking sheet and cook at 350 degrees for 6-8 minutes or until internal temperature reads above 160. (Add the zest and juice to the pan sauce, or just a squeeze to the garlic and mushroom if oven roasted)
- If you’d like to add pasta to the sauce, boil slightly salted water and cook the pasta for 8-9 minutes or until done, then drain and serve under chicken.