Sauteed Chicken Breasts In Garlic Olive Oil with Mixed Mushrooms Recipe
-1 large chicken breast (about 3/4 of a pound) cut in half horizontally
-A pinch of Kosher salt and fresh ground pepper
-1/4 cup of Sonoma Farm Garlic Infused Extra Virgin Olive Oil divided
-1/2 cup of a yellow onion diced
-2 cups of shitake mushrooms, cleaned, stems removed and sliced
-2 cups of porcini mushrooms, cleaned, stems removed and sliced
-2 tablespoons of white wine
In a large skillet add 2 tablespoons of the infused olive oil and preheat skillet over medium high heat. Add chicken and sear on both sides until lightly browned and thoroughly cooked. This takes about 8 – 10 minutes total cooking time, depending on the thickness of your chicken. Make sure that there is not pink in the middle. Remove the chicken and tent with foil to keep warm. In the same skillet add remaining infused olive oil, onions and mushrooms and sautée until mushrooms begin to release their liquid. Add wine and reduce slightly. Plate individually or family style as shown.
Super simple yet delicious! No leftovers!
Great recipe! It was fast and easy to make and very tasty.
Chuck Durkin –
This was really great. Learned how to infuse my own olive oil for this. A real pleasure.