Chicken and Mushrooms is a very fast weeknight dinner. Just toss the chicken in a bit flour, brown in butter, then add some mushrooms and a bit of stock, and you’re ready to eat in less than 30 minutes.

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  • Course Chicken, Dinner
  • Cuisine American
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Casual Dinner Party, Delicious, Different, Fast, Flavor, Saucy, Simple, Tasty, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
  • 1/4 cup all-purpose flour
  • 4 chicken cutlets or 2 boneless, skinless chicken breasts split in half lengthwise
  • 1 Tbspn kosher salt
  • 1 Tbspn olive oil
  • 3 tbspn unsalted butter
  • 2 tsp dried thyme or 2 tbspn fresh thyme, leaves stripped from stems and chopped
  • 1 lb medium sized button mushrooms
  • 1/2 cup regular chicken stock or 1/4 cup dry white wine and 1/4 cup chicken stock
  • 1 Tbspn fresh chopped parsley
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Season chicken breasts with kosher salt on both sides up to an hour before cooking.
  3. Cut stems of mushrooms and cut in either quarters or 6's if large.
  4. When you are ready to cook the chicken, heat a non stick frying pan over medium high heat and after a minute or so, add one tablespoon each of olive oil and butter and heat while you are flouring the chicken. The pan should be hot before you add the oil and the butter.
  5. Pour flour on a sheet of waxed paper and dredge chicken in flour on both sides. Shake off excess flour.
  6. When the fat is bubbling in the pan, add the chicken in a single layer and sauté until golden, about 3-4 minutes, turn the heat down to medium for the second side and sauté until golden.
  7. While the second side of chicken is cooking, finely chop 2 or 3 sprigs of fresh parsley.
  8. Once both sides are cooked, remove chicken to a plate and add chopped mushrooms to the pan to heat through, a minute or so.
  9. Return heat to medium high and add the remaining 2 tablespoon of butter to the mushrooms and cook until the mushrooms let out their moisture, a couple of minutes, and begin to brown 2-3 minutes
  10. Once the mushrooms lose their moisture and start to brown, add thyme.
  11. Then add chicken stock and white wine, if using, and cook until the liquid is reduced by half, another 2-3 minutes
  12. Return chicken to the pan and heat through, another minute or 2.

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