Chicken Breasts Baked On A Bed Of Mushrooms

Name: Chicken Breasts Baked On A Bed Of Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 servings
Cuisine: French
Ingredients: 1 pound mushrooms (or a mixture), sliced; 1 ½ cups dry white wine, low-sodium chicken stock, or a combination; 3 garlic cloves, thinly sliced; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; ¼ teaspoon salt; Black pepper to taste; 4 bone-in or boneless chicken breasts, skin left on (about 2 pounds); 1 ½ teaspoons salt; ½ teaspoon black pepper; Olive oil; ½ cup low-sodium chicken stock or broth; ½ cup heavy cream; (Minced parsley)

Cuisine:French

Course:Dinner

15m prep 45m cook 1h 0m ready

4 to 6 servings For well-browned, crisp chicken skin, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the chicken, skin side down, before placing on top of the mushrooms. Position a rack in the center of the oven. Preheat the oven to 400°F. Lightly oil a baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer.

Collect

Gather these ingredients - no prep needed yet.

1 pound mushrooms (or a mixture), sliced
1 ½ cups dry white wine, low-sodium chicken stock, or a combination
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
¼ teaspoon salt
Black pepper to taste
4 bone-in or boneless chicken breasts, skin left on (about 2 pounds)
1 ½ teaspoons salt
½ teaspoon black pepper
Olive oil
½ cup low-sodium chicken stock or broth
½ cup heavy cream
(Minced parsley)

Let's Cook

Step 1.

Place in the bottom of the baking pan: 1 pound mushrooms (or a mixture), sliced
Step 2.

If using shiitakes, discard the stems or save them for stock. Add to the pan: 1 ½ cups dry white wine, low-sodium chicken stock, or a combination; 3 garlic cloves, thinly sliced; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; ¼ teaspoon salt; Black pepper to taste
Step 3.

Trim any excess fat from: 4 bone-in or boneless chicken breasts, skin left on (about 2 pounds)
Step 4.

Season with: 1 ½ teaspoons salt; ½ teaspoon black pepper
Step 5.

Lay the chicken breasts skin side up on top of the mushroom mixture. Brush lightly with: Olive oil
Step 6.

Bake, uncovered, until the internal temperature of the chicken reaches 160°F, 35 to 45 minutes.
Step 7.

Using a slotted spoon, transfer the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim off the fat with a spoon. Add: ½ cup low-sodium chicken stock or broth; ½ cup heavy cream
Step 8.

Boil over high heat until reduced to about 1 cup or until slightly thickened. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If desired, sprinkle the chicken with: (Minced parsley)