Another Real Chicken Dish

14 Sep

When I made the chicken bacon ranch casserole for my nephew and his wife, I figured out rather quickly that the package of chicken breasts was too much for that one dish, so I also made them pan seared chicken breasts with roasted mushroom and carrots all with a rosemary thyme brown butter glaze (that’s too long for the title of a blog post).  This has also been sitting here ready to go for over four months, so I thought I’d share it while I’m so busy with work, goats, and garden.

I started by placing my mushrooms and carrots into a pan with a bit of olive oil and roasted them at 400ºF for about fifteen minutes.  For a meal for two, I used half the bag of baby carrots and about 1/2 the 1 pound container of baby bella mushrooms.  I threw in about 1/4 cup of diced onion and 2 cloves of minced garlic, and a bit of salt and pepper.

While that was roasting, I seared the chicken breasts on both sides using a bit of olive oil in a cast iron skillet until they were browned.

I removed them from the pan and set them aside and put my butter into the skillet.  I used a whole stick and 1/2 tsp. of ground thyme and 1/2 tsp. ground rosemary.  That did end up being about twice as much as I needed.

Once it was rich and brown and nutty delicious, I added my carrot and mushroom mixture.

I let that finish cooking the carrots till they were almost done, then I added the chicken breasts and 1/4 cup of vegetable stock (I didn’t have chicken, or I would have used that).

Then it simmered until the breasts were thoroughly cooked.

Again, this was given to my nephew and his wife, so there’s no pretty plated picture.  They did say it was a blog-worthy recipe though.

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One Response to “Another Real Chicken Dish”

  1. Jeanne September 14, 2019 at 9:26 pm #

    That sounds yummy!

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