10, Nov 2009
Rosemary Mushroom Chicken

E tires of asianish stir fries long before I do, and my repertoire kind of depends on them heavily, so tonight I decided to do something more frenchy or something. I’m not very skilled with sauce and I wasn’t really sure what I was going to do when I started, but this is what happened. It was actually pretty good. It didn’t look very magnificent but tasted good.

one boneless chicken breast, halved into two thin filets
one stalk celery, sliced
4 cloves garlic, chopped
1 shallot, chopped
6 medium-large crimini mushrooms, halved and sliced thick
1 pepperoncini, seeded, deribbed, and chopped
chicken broth
white wine
1 tsp corn starch
2 tsp flour
2 green onions, sliced
1 sprig rosemary, de-stemmed and chopped
olive oil, butter, salt, black pepper

Heat olive oil in a 12″ skillet on medium high. Sear the chicken filets for a minute or so on each side. Remove. Add a little more oil and heat on medium. Add the garlic and saute for about a minute. Add the shallots and saute another minute. Add enough chicken broth to fill the pan 1-2cm, and a few dashes of wine. Add a pat of butter, mushrooms, celery, and peppers and saute for 2-3 minutes. Add the chicken filets, laying them on the bottom of the pan. Let it all cook on medium until the chicken is just done. Meanwhile, mix some of the broth with the corn starch and flour and add to the mix, along with another pat of butter. Add wine, salt, and black pepper to taste. 1-2 minutes before the chicken is done, add the green onion and rosemary and mix everything up. Remove the filets and plate them, pouring the sauce and vegetables over the top. Serve with salad or fresh vegetables and thick, soft bread good for sopping up sauce.