Chicken and Mushrooms

Mixing meat and mushrooms in a sauce was a popular way to make a meal stretch back in the 60s. It looked fancy and you didn't need big pieces. Now, if you want to healthy it up, remove the skin but leave the bones in and omit the salt!

• 3 chicken breast halves, boneless, skin-on
• salt and ground black pepper to taste
• 3tablespoons olive oil
• 12 ounces fresh mushrooms, sliced 1/4 inch thick
• 1 pinch salt
• 3/4 cup water
• 1.5 tablespoon butter

1. salt and ground black pepper to taste
2. Preheat the oven to 400 degrees
3. Season the chicken on all sides with salt and pepper
4. Heat the oil over medium-high heat in an oven-proof skillet
5. Place the chicken skin-side down in the skillet and cook until browned
6. Turn the chicken and cook the other side until browned
7. Stir in the mushrooms with a pinch of salt
8. Increase heat to high, stirring until the mushrooms shrink slightly
9. Transfer to the preheated oven and cook until the chicken is no longer pink in the center and juices run clear (15-20 minutes or so or 165 degrees in the center).
10. Move to a plate and tent
11. Set the skillet on the stovetop on medium-high heat and cook and stir the mushrooms and brown bits from the bottom of the pan.
12. Pour water into the skillet and bring to a boil while scraping up the bits
13. Any liquid coming from the chicken should be stirred in with the juices.
14. Stir in butter, whisking constantly 
15. Serve the mushroom sauce over the chicken

 Calories 398