Day 4 ~ Mains
It was difficult picking from all the wonderful recipes for mains in this book BUT I knew I wanted to use my Grandma's cast iron skillet and include the recipe in my Cast Iron Cooking segment -- Skillet Chicken & Mushrooms submitted by Tina Wright of Atlanta, GA fit that bill perfectly. This recipe was perfect to make for a quick and easy weeknight supper -- I have to admit to a modification in the original recipe -- instead of using Tarragon, I used Thyme. I just don't usually care for the flavor of Tarragon. This was very yummy and I will be making it again!
Skillet Chicken & Mushrooms
1-1/2lbs boneless, skinless chicken breasts
Salt and pepper to taste
3 T. butter, divided
1 yellow onion, chopped
1 lbs sliced mushrooms
½ c Madeira wine or chicken broth
1 T. Worcestershire sauce
1 T. fresh tarragon, chopped
Sprinkle chicken generously with salt and pepper. In a large skillet over medium-high heat, melt 2 Tbsp butter. Cook chicken until golden on both sides, about 8 minutes. Transfer chicken to a plate. Melt remaining butter in skillet over medium heat. Add onion; sauté just until softened, about 3 minutes. Add mushrooms; sauté until juices are released, about 5 minutes. Stir in wine or broth and Worcestershire sauce. Return chicken and any juices from the plate to the pan. Spoon mushroom mixture over chicken. Reduce heat to medium-low; cover and cook until chicken juices run clear, about 20 minutes. Stir in tarragon and additional salt and pepper, as desired. Serves 4.
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