By Martha Rose Shulman
- Total Time
- 30 to 45 minutes
- Rating
- 4(2,520)
- Notes
- Read community notes
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on an added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Featured in: One Chicken Breast, 2 Servings and Lots of Vegetables
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Ingredients
Yield:Serves 4
- 2boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- 2tablespoons extra-virgin olive oil
- 3tablespoons fresh lemon juice
- 2garlic cloves, minced or puréed
- 1teaspoon chopped fresh rosemary
- Salt to taste
- Freshly ground pepper
- 2tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
- 2tablespoons grapeseed, sunflower or canola oil
- 1pound mushrooms, sliced
- 1teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
- ¼cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
347 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they’re 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
Step
2
Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
Step
3
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
Step
4
Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned in spots. Turn over and brown other side, about 1½ minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
Step
5
Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Tip
- Advance preparation: The chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking – and kept between pieces of plastic in the refrigerator.
Ratings
4
out of 5
2,520
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Cooking Notes
Grandie
Delicious & Beautiful...but amended as follows:
Step 2.Used thin chix cutlets & didn't tenderize
Step 4:After cooking the chicken, I added the marinade & some additional fresh salt/pepper. I left all of the fat in the pan, as it didn't seem like there was too much.
Step 5.I used a mix of standard & portabello mushrooms, & continued to saute until soft. I then put the chicken back in the pan & spooned the mushrooms/sauce over the chicken on low heat.
I served it with Orzo to rave reviews.
Patrick
Discard the marinade? Would someone please explain. Why not just slice the chicken breasts in half horizontally, as Marcella Hazan taught me?
Linda
Yum! I just added some capers and a little chicken broth.
Beth
I thought this was really quite good. I marinated the breasts in a plastic zip lock and pounded them in the same bag. I use my rolling pin to pound them so it doesn't break the bag. Saves a step. Of course, needed more flour and also added more oil to the pan. Love the lemony flavor!
Deb B
I see comments regarding discarding the marinade, and someone posted they used it.
I always used to wonder about using marinade in a sauce, but it was pointed out to me and then verified through extensive research that heating marinade in a pan does not allow the liquid to reach a temperature high enough to kill the bacteria. You run risk of food poisoning.
Joyce S.
Delicious!
Modified as follows:
I marinated the chicken for two hours, then broiled it right out of the marinade rather than cooking it on the stove. I did not tenderize it. I added a little thyme to the marinade along with the rosemary.
I used a couple of other suggestions that I found in the notes as well, namely not letting the mushroom liquid evaporate, and serving the whole thing over orzo, both of which worked wonderfully!
MMB
I enjoyed this recipe. The only thing I did differently was add the lemon juice with the wine to the mushrooms at the end. Rather than marinate in lemon juice, my experience is that this toughens the chicken. I usually use lemon zest in marinades.
VR
Everyone here in the comments talking about adding the marinade back into the dish, especially toward or at the end of cooking are making me cringe so badly. You are all just really lucky that you didn’t get sick. Please don’t do this if you value your and/or your family’s health. If you want more for flavor, just make an extra amount, set it aside, and use *that* in the cooking.
Trish
I used more lemon and substituted chicken stock for the wine. I doubled the liquid. Tasty and easy dish. My husband liked it. He is a chef and cooking for him is not something I do often. I will make this dish again.
humphrey01
Good, easy. I made quite a few changes, but the base recipe was the same (and flexible). I bought schnitzel chicken fillets, so no pounding necessary, and marinated for appx two hours. I used Herbs des Provence instead of rosemary, as well as a sprinkle of hot pepper flakes. Added the remaining marinate to the mushrooms, plus dustings of flour to thicken the sauce. Served over egg noodles with parmesan and parsley.
Michael in YVR
I found that flattening the chicken with a rolling pin, through a sheet of waxed paper worked just fine. (I think the secret is not whacking the meat too hard.) And I tipped the leftover marinade into the mushrooms while they were sautéing, to great effect. Seemed a shame to waste all that flavor.
Mike L.
Very good flavor, rich without being heavy. I added a few halved cherry tomatoes for color and served it with a lemon, red pepper couscous.
SundayCook
Excellent dish. Easy to do. I added a bit of lemon zest to the marinade. I didn't think marinating this for 30 minutes was enough time. I did it for two hours and got great results. I hate pounding chicken so I don't. Instead, I carefully hovered over it during the cooking. I used about 8oz of mushrooms. Very flavorful dish. Served it over rice.
Steve J
Really flavorful without being loaded up with richness. I used chicken thighs instead of breasts for more flavor. Increasing cooking time to make sure they were done had no ill effects: they were still nice and moist. Agreed with others that more flour than noted is needed, but you still only need a light dusting. Next time I'll try adding a mix of mushrooms - chanterelles should work nicely - instead of just the crimini mushrooms I used.
Erika
My family liked it, but we were not overly enthusiastic. I followed the advice to marinate in a plastic bag and then use a roller to "pound" it which saved a cleanup step and a TSP of olive oil.
No need to reduce the fat accumulated in the pan! Mushrooms turned out quite dry, so I added a little oil and an extra splash of wine, 1/4 cup of heavy cream, a Tbs of lemon juice and capers. Served with quinoa, it was a quick and fine weekday dish, but I would not serve these to guests.
Lisa
Easy and delicious. Use thighs instead. Generous w/ rosemary. Be sure to dry off chicken before dredging.
The Chef’s Wife
My hubby is a professional chef and he added more garlic, lemon zest, homemade turkey broth, more white wine. He also added salt and pepper to the marinade. Delicious! Perfect for a chilly night.
linda
Had only half enough chicken and mushrooms. Used purchased thin-sliced chicken so no need to pound. Marinated the chicken but didn’t dry it. Dredged in flour and browned on the stovetop a couple minutes per side. Then covered and finished the cooking on the stovetop for four more minutes. Added a little more lemon juice and a little more wine to mushrooms. Very tasty. Served with steamed (in the microwave) broccoli. Delicious.
miso marinade
Added a bit of miso while cooking the mushroom sauce, added a great flavor. Reserved the marinade pre adding to chicken and spooned it over at the end.
C Jacobs
I doubled the garlic and added Herbs de Provence instead of thyme to the mushrooms(used mixed wild mushrooms). I did add some of the marinade and a bit of chicken broth when adding the wine. It just made sense to me. If the chicken is fine to eat after cooking, why not the marinade?? Otherwise I followed the directions exactly.This was one of the best chicken dishes I've made in awhile! I loved that the chicken breasts were not over cooked and they were incredibly tender!
Siobhan
What is the temperature for a “low” setting on an electric Ninja oven?
a2992
This is pretty good! I like to do more rosemary and marinate overnight. I also pound it before marinating it. Then I don’t wipe off the marinade off and then cook as the directions say. I find it’s more flavorful this way
yvette
This is not a great recipe. Bland with too much lemon. Terrible cooking instructions. There are too many great chicken and mushroom recipes out there to bother with trying to fix this one.
Tony
Rosemary is too powerful for chicken breast. Instead use thyme.
penn amelia
Good, clean, healthy but I’m underwhelmed! I feel like it needs something… but that could just be the sauce fanatic in me!
tips
Bake at cooler temp because honey burned and chicken didn’t cook all the way through
Deta
Delish!!!
MET
marinated the breasts in a zip lock and pounded them in the same bag. rolling pin to pound them so it doesn't break the bag. Saves a step. Of course, needed more flour and also added more oil to the pan. After cooking chicken, add the marinade & some additional fresh salt/pepper. I left all of the fat in the pan, a. I used a mix of standard & portabello mushrooms, & continued to saute until soft. I then put the chicken back in the pan & spooned the mushrooms/sauce over the chicken on low heat
magnamosa
sliced breasts in 3 horizontally, no pounding needed. didn't discard the yummy marinade which i left the chicken in for about an hour which probably was the reason they didn't crisp up as much but still really delish. on ww so subbed olive oil in the marinade with brown cow yogurt which is so creamy and wonderful i use it to sub for as much oil as i can with great results. mushrooms were fabulous! some leftover chicken but i'll have to cook up more mushrooms as we scarfed them down.
magnamosa
sadly on weight watchers so life is ick. slided the chicken breasts in 3, easy to do why pound? kept the delish marinade and added some brown cow cream on top yogurt to replace half the oil and didn't miss a thing. 1 tbls of flour was plenty for 2 good size breasts which served 4. nummy. will do some extra mushrooms for the leftovers. 2 points whoa!
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