Have I mentioned that I am not a fan of mushrooms? It’s mostly a texture thing– they are squishy and chewy and rubbery. Husband loves them, and my standard response is, “They grow out of dead things! Why would you eat that?” I find them earthy and musty in flavor, most of the time. But I must admit, Jin puts some kinds of mushrooms in the Korean dishes she makes for me, and I have been able to tolerate them, but I don’t go out of my way to eat them.
After starting culinary school, I realized that as a chef I am going to need to try all kinds of mushrooms and cook with them, since they are a popular ingredient and found in many recipes. I’ve found that the baby portobellas I find at Costco are not too horrible, so I use them in the place of cremini mushrooms in most recipes. This recipe is heavy on the mushroom sauce, from Good Housekeeping, December 2014.
Chicken with White Wine and Mushroom Sauce
1 tbsp. olive oil
1¼ lb. chicken cutlets
¼ tsp. salt
1/8 tsp. pepper
10 oz. sliced mushrooms
½ c. chicken broth
½ c. white wine
2 tbsp. butter
Sautéed broccoli rabe
- In 12-inch skillet, heat olive oil on medium-high. Sprinkle chicken cutlets with salt and pepper. Cook 6 minutes or until cooked through, turning once; transfer to plate and cover. Add mushrooms and minced shallot to skillet. Cook 3 minutes. Add white wine; cook 2 minutes. Stir in chicken broth and juices on plate; cook to reduce by half. Off heat, stir in butter, then chopped parsley. Serve on soft polenta with sautéed broccoli rabe, if desired.
I used chicken breasts in this recipe, 4-5 oz portions, and didn’t bother pounding them into cutlets. For the white wine, I opened some cheap fruit flavored chardonnay (Arbor Mist; if you must know, I had it on hand for sangrias and similar spritzer type drinks). We didn’t bother with the polenta or the rabe; I whipped up a simple side salad for this dinner (it was originally selected as an entree for client, and she has preferred sides I try to stick to).
Verdict: For a healthy dish, this meal was very easy to prepare and still very flavorful. Despite the mushrooms, I thought it turned out quite tasty! I sliced the mushrooms thinly, which helped with my mushroom issues a lot. The texture was still a little spongy, but the sweetness of the wine and the onions kept the mushroom flavors at bay. I added the chives for color, but they didn’t add much else. You could easily use parsley or oregano as an alternate garnish. I wish there had been a little more sauce– maybe the mushrooms absorbed a bit between when I cooked it and when we ate it? I might increase the sauce by 1/2 if I made this again. And I probably will make it again. A crusty loaf of bread and a salad and/or steamed broccoli could make this entree a pretty impressive meal.