For His Master's Veneration: Rosemary Chicken and Her Mushrooms

Monday, August 17, 2015

Rosemary Chicken and Her Mushrooms

Here is a gourmet recipe that has been simplified so that anyone can make it and enjoy the wonderful flavors! You don't have to have a diploma from Le Cordon Bleu. Slave will show you how adding 1 simple thing will make this stand out!

Go to the produce section and ask for a small container of fresh rosemary.

It makes all the difference in the world and it is so simple!

Ingredients:

3 large boneless skinless chicken breasts
4 tbs butter, divided
1 tbs olive oil
10 oz package sliced fresh mushrooms
1 clove garlic, minced
1 yellow onion chopped
1 large sprig of rosemary - fresh
1 cup half & half
1 can condensed chicken soup (low salt)

Directions:
Pre heat oven to 300 degrees. Rinse the chicken pat dry.

Rinse and drain the mushrooms.

Chop the onion in large pieces.

Mince the clove of garlic. Remember always cut garlic lengthwise first. Pry out any green part you find as that will bring bitterness.

Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat. Add chicken to skillet and brown both sides about 4 minutes per side, 8 minutes total.

While that is browning: pour 1 cup of half & half in a pan.(non-fat works)

Squeeze the leaves of rosemary but leave them on the stalk. Drop that in the pan and heat over very low heat for the time you are browning the chicken,

about 8 to 10 minutes)

Don't let it boil, just a slight simmer, then let sit for about 4 minutes afterwords strain out any of the rosemary left in the cream. Now that flavoring will give your meal the gourmet touch!

When chicken is browned remove to a plate with a sheet of foil to cover.

Add the remaining 2 tbs of butter to the skillet. Add the onion and let cook for about 5 – 7 minutes till slight brown edges can be seen.

Add the chopped garlic and let cook for another 1 minute. Remove to a sprayed 9 x 13 baking dish.

Add mushrooms to skillet and let cook for about 8 minutes or until starting to turn brown.

Stir the condensed soup into the warm cream mixture and mix well.

Lay the chicken out on the bed of onions and top with the browned mushrooms. Pour the soup over the top and cover with foil tightly.

Bake 50 minutes at 300 degrees F. Remove foil and continue to bake for another 15 minutes uncovered.

NOTE: always place a rimed baking sheet on rack below what you are cooking just in case anything spills over! This is so easy to do and saves so much work!