Curried Chicken Breasts with Mushrooms
Yield: 2
Scott Nowell
Gayle used to make something like this, but the recipe is long lost. This is my replacement.
- 2TBS butter
- 2TBS olive oil, divided
- 2chicken breasts (boneless skinless)
- kosher salt & black pepper
- 1tsp curry powder
- 8oz cremini mushrooms, sliced
- ½yellow onion, diced
- 2cloves garlic, minced
- ½cup white wine
- 1cup chicken broth
Preheat oven to 375°F.
Mushrooms:
Heat 2 TBS of butter and 1 TBS of olive oil in a skillet over medium heat.
Add the mushrooms, onions and a pinch of salt to skillet. Sauté until browned, about 6-8 minutes. When nearly done, add garlic and stir for 20-30 seconds. Remove from heat.
Chicken:
Pound chicken to less than ½-inch thick.
Spread the butter and oil from the skillet in a casserole dish. Add additional butter and oil if desired.
Season the chicken with salt, pepper and curry powder on both sides. Place chicken in casserole.
Top the chicken with sauteed mushrooms and onions.
Add the white wine around the chicken and cover casserole.
Bake covered for about 20 minutes. Remove cover, bake for an additional 10-15 minutes, until temperature in thickest part of breast is 165°F.
Serve with rice or pasta.