Chicken and Mushrooms

Ingredients

6 Chicken Breast Halves, Boneless, Skin-On

Kosher Salt And Ground Black Pepper To Taste

5 Tablespoons Olive Oil

16 Ounces Fresh Cremini Mushrooms, Sliced

1/8 Teaspoon Kosher Salt

1 Cup Chicken Broth

2 Tablespoons Butter

Kosher Salt And Ground Black Pepper To Taste

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Season chicken on all sides with salt and ground black pepper.

Step 3 Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.

Step 4 Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.

Step 5 Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.

Step 6 Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until broth is reduced by half, about 2 minutes. Remove from heat.

Step 7 Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.

Step 8 Season with salt and pepper. Spoon mushroom sauce over chicken and serve. Serve with rice pilaf, broiled asparagus and rolls. Serves 4-6