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Mushroom Garlic Chicken w/ Roasted Zucchini

Mushroom Garlic Chicken w/ Roasted Zucchini

For an equally protein packed dinner, turn to chicken. Garlic is a favorite marinade, and becomes even more luscious with mushrooms. Our chefs’ Mushroom Garlic Chicken with Roasted Zucchini recipe is savory yet light. And if you’re in the mood, it’s a delightful complement to pasta. (Serves 4)

Ingredients

  • 1 lb chicken breast, butterflied (cut in half horizontally)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 c. regular flour
  • 2 Tbsp canola oil (do not use olive oil to sear chicken)
  • 8 oz. cremini mushrooms, cleaned, stemmed, and sliced thin
  • 2 cloves garlic, chopped small
  • 1 Lemon, zested and juiced
  • 2 Tbsp white wine
  • 1 c. chicken stock (optional)
  • 1 zucchini, halved lengthwise and sliced into half-moon pieces
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 serving pasta (optional)

Preparations

  1. Butterfly the chicken, into long, thin halves. 
  2. Cover with salt and pepper, and dredge in flour. 
  3. Heat a medium skillet over medium-high heat for several minutes, then add oil. (You know the oil is ready when you flick a couple drops of water on it and it sizzles!) 
  4. Sear the floured chicken for several minutes until golden brown, and then flip.
  5.  If you need too, add another small drizzle of canola oil. (Olive oil will burn!)
  6. Toss the zucchini moons lightly in olive oil and salt and pepper pepper in a medium bowl. 
  7. Place on a greased baking sheet, being sure to spread evenly. 
  8. Cook at 350 degrees fahrenheit for 10-15 minutes, or until soft and golden. Set aside.
  9. When the chicken is done, remove and set aside for now. Reduce heat to medium, add another small amount of oil, and add mushrooms.
  10. Let sit for several minutes before stirring, and when they start to shrink and get brown, add the garlic and cook for 60 seconds. 
  11. Deglaze the pan with the white wine and stir, scraping the bottom of the pan. 
  12. Let the wine reduce for another 2 minutes.
  13. Add stock and chicken to the pan if you’d like to finish with a pan sauce. 
  14. The chicken should be cooked thoroughly, another 5-8 minutes in the pan. Otherwise, place the chicken on a greased baking sheet and cook at 350 degrees for 6-8 minutes or until internal temperature reads above 160. (Add the zest and juice to the pan sauce, or just a squeeze to the garlic and mushroom if oven roasted)
  15. If you’d like to add pasta to the sauce, boil slightly salted water and cook the pasta for 8-9 minutes or until done, then drain and serve under chicken. 

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