Saucy Chicken and Mushrooms

January 5, 2012

Yesterday was National Spaghetti Day!  This post may be a day late but is very easy to make and your family will think that you have become a gourmet cook!  I love to serve this over pasta or rice pilaf.   If you are not a mushroom fan, try substituting in their place 2 tbsp of capers and 1/2 cup of drained and chopped sun-dried tomatoes.   I hope you enjoy it too.

Mom Tip
If you have fussy children, cook the chicken all the way through in the pan, set some aside for the kids and return the rest to the pan with the sauce.  Kids love plain chicken breast over buttered noodles.  This might just save you from being a short-order cook tonight.  

2 tablespoons of olive oil
4 boneless chicken breasts~pounded flat
2 tablespoons butter
1 package of sliced mini portobello or white mushrooms
2 diced cloves of garlic
1 tsp of dried thyme
1 tablespoon dried parsley
1 small onion~diced
2 tablespoons of flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar
3 tablespoons half-half
salt and pepper
1 pound pasta
Cook the pasta according to the package directions.  While that is cooking, create your chicken and sauce.
Season the chicken with salt and pepper.  In a large skillet, cook the chicken in the olive oil over medium heat.  Once browned, remove the chicken from the skillet and set aside.
In the skillet, melt the butter and add the mushrooms and onions.  Stir over medium heat for a few minutes until they become translucent.  Next add the parsley, garlic and thyme. Cook for about 2 minutes, then sprinkle the flour on top of the mushrooms and stir.  Cook for 2 more minutes.  Next add the chicken stock by whisking it into the mushrooms.  Be sure to combine the stock and the flour so no lumps remain.  Then add the vinegar.  Lower the heat to a simmer.  
Cut the chicken breasts into strips and return them to the pan.  Add them to the mushroom and sauce.  Simmer for a few more minutes ensuring that the chicken is cooked all the way through.  Finally, remove the pan from heat and stir in the half and half.
Serve over pasta with crusty french bread and a side salad.  Super easy and super delicious.
Tastebook is where you can find all of our recipes.  Click here to see them all.

This recipe is a simplified version based on one by Rachael Ray.

Photo Credit: Tilly’s Nest


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14 thoughts on “Saucy Chicken and Mushrooms”

  1. I growned up with those animals. I adore chickens. It's one of my favorite animals. They are so cute, and funny, and silly. Just loving to see them walking on grass while searching some extra food. I miss my hens and my dear rooster. 🙂

  2. Thank you Krasna! So glad you came in and thank you for sharing your memory with us!

    Thesephway, glad you enjoyed it!

    Charlotte, it's what we are having for dinner tonight 🙂

  3. Yes, Y u Think! You are right! It is about the live ones the most but from time to time we do share recipes, book reviews, stories and any new information that we learn. Thank you for making me smile 🙂

  4. Hi Old Guy! You are not the first to comment on that. There is a big difference between the chickens we keep for eggs vs. the ones in the supermarket. Chickens sold in the store are only 5-8 weeks old. They are meat birds and they grow rapidly. We ensure that the chicken we eat is organic and was free range. We try to make sure that it had a good quality of life, even though it was so short.

    Interestingly, a good friend, "rescued" a meat bird at 8 weeks old. At 6 months of age, it was so heavy and plump that it's legs could hardly bear it's weight. All of it's feathers fell out. It did not survive past one year.


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.