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Gallery Roast Chicken with Wild Mushroom Sauce Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 4 boneless chicken breast halves with skin (about 11 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, thinly sliced 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered 2 tablespoons sherry vinegar 1 tablespoon all-purpose flour 1 1/2 cups homemade or low-sodium store-bought chicken stock 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs 1 tablespoon heavy cream

Gallery Roast Chicken with Wild Mushroom Sauce

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Roast Chicken with Wild Mushroom Sauce

Roast Chicken with Wild Mushroom Sauce

Roast Chicken with Wild Mushroom Sauce

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Recipe Summary

prep: 15 mins total: 35 mins

Servings: 4

prep: 15 mins

total: 35 mins

prep:

15 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless chicken breast halves with skin (about 11 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, thinly sliced 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered 2 tablespoons sherry vinegar 1 tablespoon all-purpose flour 1 1/2 cups homemade or low-sodium store-bought chicken stock 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs 1 tablespoon heavy cream

Directions

Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover.

Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.

Reviews (3)

 Add Rating & Review     153 Ratings   5 star values:        28    4 star values:        51    3 star values:        44    2 star values:        21    1 star values:        9

Reviews (3)

Add Rating & Review     153 Ratings   5 star values:        28    4 star values:        51    3 star values:        44    2 star values:        21    1 star values:        9

Add Rating & Review

153 Ratings 5 star values: 28 4 star values: 51 3 star values: 44 2 star values: 21 1 star values: 9

153 Ratings 5 star values: 28 4 star values: 51 3 star values: 44 2 star values: 21 1 star values: 9

153 Ratings 5 star values: 28 4 star values: 51 3 star values: 44 2 star values: 21 1 star values: 9

  • 5 star values: 28 4 star values: 51 3 star values: 44 2 star values: 21 1 star values: 9

    Martha Stewart Member     Rating: Unrated       07/17/2012   I make this on a regularly, it is so delicious. It really surprises me this is under "quick" recipes it takes me quite a bit longer. but it is worth it! Reheats well and makes a great left over!  

Martha Stewart Member     Rating: Unrated       04/12/2012   Excellent dinner! I subbed thighs for breasts (I like dark meat), and made rice on the side, which I sprinkled with some of the fresh parsley from this recipe. It was a win!  

Martha Stewart Member     Rating: Unrated       11/03/2010   This looks delicious! I love the mushrooms. My family can always agree on chicken. We have a favorite chicken dish that is great for a smaill group, or can be made for a crowd. I made the Pancetta and Rosemary Chicken for my daughter's confirmation. It's amazing. You're going to love it. http://moreismoremom.wordpress.com/2010/04/21/why-set-a-spring-table-unless-you-serve-a-beautiful-meal-recipes/ Can't wait to read more....

    Martha Stewart Member

    Rating: Unrated 07/17/2012

I make this on a regularly, it is so delicious. It really surprises me this is under “quick” recipes it takes me quite a bit longer. but it is worth it! Reheats well and makes a great left over!

Rating: Unrated

Rating: Unrated 04/12/2012

Excellent dinner! I subbed thighs for breasts (I like dark meat), and made rice on the side, which I sprinkled with some of the fresh parsley from this recipe. It was a win!

Rating: Unrated 11/03/2010

This looks delicious! I love the mushrooms. My family can always agree on chicken. We have a favorite chicken dish that is great for a smaill group, or can be made for a crowd. I made the Pancetta and Rosemary Chicken for my daughter’s confirmation. It’s amazing. You’re going to love it. http://moreismoremom.wordpress.com/2010/04/21/why-set-a-spring-table-unless-you-serve-a-beautiful-meal-recipes/ Can’t wait to read more….

All Reviews for Roast Chicken with Wild Mushroom Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Chicken with Wild Mushroom Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest