Portobello Mushroom Chicken Recipe

Prepare marinade

Mince 3 garlic cloves. In a shallow bowl or zip-top bag combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk or shake to combine.

Marinate chicken

Pound each chicken breast gently to even thickness (about 1/2 to 3/4 inch) or slice longwise into cutlets. Place chicken in the marinade, coating all sides. Refrigerate for at least 20 minutes and up to 2 hours. Remove chicken from fridge 15 minutes before cooking to take off chill.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When hot, add the marinated chicken (discard excess marinade). Cook 4-5 minutes per side, until golden and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a warm plate and tent loosely with foil to rest while you make the mushroom topping and sauce.

Prepare mushrooms and aromatics

Wipe portobello caps clean with a damp cloth, remove stems and slice into 1/2-inch strips. Thinly slice the yellow onion and slice the cremini mushrooms. Mince 3 garlic cloves.

Sauté onions and mushrooms

In the same skillet used for chicken, reduce heat to medium and add 2 tbs butter plus 1 tbs olive oil. When butter is melted and the pan is warm, add the sliced onions and sauté 3-4 minutes until translucent. Add the sliced portobellos and cremini mushrooms in a single layer as much as possible. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6-8 minutes.

Deglaze and build sauce

Add minced garlic and cook 30 seconds until fragrant. Pour in 1 tbs dry white wine (or 1 tbs chicken broth) to deglaze the pan, scraping up browned bits. Stir in 3 tbs chicken broth and 1 tbs heavy cream. Add 1 tbs fresh thyme leaves, 1 tsp balsamic vinegar, 1 tsp salt and 1 tsp black pepper. Simmer gently 2-3 minutes until sauce slightly thickens.

Finish sauce

Taste and adjust seasoning. Stir in chopped fresh parsley and 1 tbs grated Parmesan. If you prefer a thicker sauce, simmer another minute; for thinner sauce add up to 1-2 tbs extra broth.

Combine with chicken

Return the cooked chicken breasts to the skillet, nestling them into the mushroom sauce and spooning mushrooms and sauce over the top. Cook together 1-2 minutes to reheat chicken and marry flavors. Squeeze a lemon wedge over each portion before serving.

Serve

Divide chicken and mushroom sauce among 4 plates. Garnish with additional chopped parsley and extra grated Parmesan if desired. Serve with lemon wedges on the side.

Serving suggestions

Serve over mashed potatoes, rice, buttered pasta, or with roasted vegetables. Leftovers keep refrigerated for up to 3 days; reheat gently in a skillet.