My posts on recipes using an electric skillet have been among the most popular on my site. So I decided to come up with another recipe to add to the list – a creamy mushroom chicken.
Ingredients
2 boneless skinless chicken breasts
8 oz washed & sliced mini bella mushrooms (or white button mushrooms)
1 1/2 cups chicken stock or broth
1/2 cup heavy cream
kosher salt
freshly ground black pepper
1/2 stick or 4 tablespoons butter
1/4 cup canola oil
Now to prepare the chicken, you want to increase it’s surface to mass ratio, so that it will cook quicker. To do this, take your chicken, one piece at a time, and place it on a layer of plastic wrap. Then put another piece of plastic wrap over this and use a meat pounder
Turn on your electric skillet, I set mine to around 300 degrees. If you don’t have an electric skillet, a large and wide stainless pan set over medium-high heat could work as well. Melt your butter in the skillet. Then add the canola oil. Adding a bit of oil will increase the smoke point of the butter, so you are less likely to smoke out your kitchen.
Take your chicken, season it with some kosher salt and place it the skillet. Place your mushrooms around the chicken. Your purpose right now is to brown the chicken and mushrooms. Stir the mushrooms occasionally and flip the chicken when one side has browned (about 4-5 minutes). When the mushrooms are soft and the chicken is browned. Add your chicken broth and turn your skillet down, so that the chicken broth is simmering. Simmer for about 15-20 minutes uncovered, until you have lost at least half the liquid. The best way to make sure your chicken is done is with an instant read thermometer
Now it’s time to add the finishing touches. Crank on some freshly ground black pepper and add your heavy cream, stir to combine. If your liquid is too thin, bring your skillet back to a boil for a minute. Or you could add a little more cream, or mix some flour or cornstarch with some water and add that to thicken. The choice is yours. Now serve & enjoy!