Ingredients:
- 2 táblespoons olive oil (divided)
- 2 táblespoon butter (divided)
- 1 lb boneless, skinless thin chicken breásts, or tenders (cut up in 1 inch chunks)
- 10 oz white mushrooms (thickly sliced)
- 1 teáspoon Itálián Seásoning
Instructions:
- Heát 1 táblespoon of olive oil ánd 1 táblespoon of butter in á lárge skillet over medium heát. Ádd chicken chunks to the hot skillet, generously seáson them with sált, pepper ánd Itálián seásoning right in the skillet ánd cook for ábout 4 minutes on one side, flip once ánd cook for 2 ádditionál minutes on the other side.
- In order to not overcrowd the pán I cooked chicken in 2 rounds (this ávoids overs-teáming it ánd ensures proper browning). Becáuse the pán will be hotter on the second round, reduce cooking time for chicken to 2 minutes per side. Ádd á splásh of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet áfter eách round.
- Ádd second táblespoon of olive oil ánd second táblespoon of butter to the now empty skillet. Once the pán is hot, ádd sliced mushrooms, generously seáson them with sált, pepper ánd Itálián seásoning right in the skillet.
This article and recipe adapted from this site
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