Mushroom Rooster – The Almond Eater

This Mushroom Rooster recipe is made with rooster breasts and a creamy garlic mushroom sauce. The entire dish comes collectively in a single skillet and in underneath 20 minutes, too!

Boy oh boy do I like one skillet meals, and this Mushroom Rooster is precisely that.

Any meal that requires minimal dishes is a meal I robotically add to my common recipe rotation. A few of my favorites are my beef enchilada skillet, my tacky cauliflower rice and my lentil ragu, and now this creamy mushroom rooster as nicely. 

It is made with tender rooster breasts to maintain it mild, and the sauce is a mixture of mushrooms, rooster broth and half and half, so it is further creamy however not too heavy and full of taste. 

Recipe options

• The complete dish is made in a single skillet and prepared in underneath 20 minutes!
• Extremely flavorful, a very good supply of protein and a great way to make use of up mushrooms.
• A fast weeknight dinner the entire household will love! 

Elements

Rooster – I used boneless skinless rooster breasts, however boneless rooster thighs work as nicely! You might simply want to regulate the cook dinner time barely. 

Olive oil – A mixture of olive oil and butter is the way in which to go! In fact you possibly can simply use one or the opposite, however I like a bit of of each.

Mushrooms – I usually go for child bella, also called cremini mushrooms, however white mushrooms could be a very good possibility too. 

Broth – Rooster broth is finest since this can be a rooster recipe. 

Garlic – Go for recent garlic cloves over garlic powder. 

Thyme – I used recent thyme, however in case you favor utilizing dried thyme, cut back the quantity by half after which improve as wanted.

Half and half – Or sub heavy cream. 

Cornstarch – Or sub arrowroot and even all goal flour; a thickening agent is critical. 

Directions

Step 1: Prepare dinner the rooster. Begin by heating one tablespoon of olive oil in a big skillet over medium warmth, then add the rooster easy facet down and pan-sear it for about 4 minutes per facet. Take away rooster and set it apart. 

Step 2: Prepare dinner the mushrooms. Add the remaining oil and one tablespoon of butter to thee skillet. As soon as the butter has melted, add the mushrooms and one tablespoon of rooster broth to deglaze the pan. Sauté till the mushrooms are mushy, about 5 minutes. Then, add the remaining butter, garlic and thyme and sauté for 1 minute.

Step 3: Make the sauce. Whereas the mushrooms are cooking, whisk the rooster broth, half and half and cornstarch collectively in a small bowl; put aside. 

Step 4: Mix. Scale back the warmth to medium-low, then pour the sauce into the skillet. Convey the sauce to a low simmer, then add the rooster again in and simmer till the sauce thickens and reduces a bit, 3-5 minutes. Garnish rooster with further thyme (optionally available), salt and pepper and revel in! 

Suggestions and FAQs

• Including a splash of white wine, reminiscent of pinot grigio or sauvignon blanc, to deglaze the pan as a substitute of utilizing rooster broth is an possibility if in case you have some available.
• I do not suggest utilizing canned mushrooms; merely put, the flavour will not be the identical.
• Apart from recent thyme, salt and pepper, be at liberty to garnish the entire dish with a bit of parmesan cheese as nicely.
• If you wish to bulk this up, you can add veggies such spinach or kale into the sauce. Merely stir till they’re wilted.
• Be certain to make use of a meat thermometer to verify if the rooster is finished; rooster is cooked as soon as it reaches an inside temperature of 165°F. Have in mind, the rooster will proceed to cook dinner a bit because it rests, so take away it from the warmth when it reaches 160°F and permit it to take a seat for a couple of minutes earlier than serving. 

Why is not the sauce thickening?

If the sauce is not thickening, you might want to show the warmth on the range again as much as medium, and even to medium-high warmth, and that ought to do the trick. 

What ought to I serve with this rooster? 

This rooster pairs nicely with rice, potatoes, pasta, and naturally roasted greens. Some examples embody: 

Storage

Fridge: Preserve rooster in an hermetic container within the fridge for as much as 3 days. 

Freezer: Anticipate rooster to chill, then switch to a freezer-safe bag and freeze for as much as 3 months. 

Reheating: To reheat, switch every thing to a deep skillet and warmth over medium till warmed via. That approach, the sauce stays the proper consistency. 

Simpler rooster recipes 

When you made this recipe, you’ll want to depart a remark and star ranking beneath. Thanks!

Creamy Mushroom Rooster

This Mushroom Rooster recipe is made with rooster breasts and a creamy garlic mushroom sauce. The entire dish comes collectively in a single skillet and in underneath 20 minutes, too!

Print
Pin
Fee

Prep Time: 5 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 20 minutes minutes

Servings: 4

Directions

• If you have not already, slice the rooster breasts in half to create 4 thinner breasts, then season them with salt and pepper.

• Warmth 1 tablespoon of olive oil in a big skillet over medium warmth, then pan-sear the rooster for about 4 minutes per facet; take away the rooster.

• To that very same skillet, add the remaining oil, together with 1 tablespoon of butter to the pan. As soon as the butter melts, add the mushrooms and sauté for 3-4 minutes, then add 1-2 tablespoons of rooster broth and proceed cooking till the mushrooms are mushy.

• Subsequent, add the remaining tablespoon of butter, together with the garlic and thyme and sauté for 1 minute. In the meantime, whisk the rooster broth, half and half and cornstarch collectively in a small bowl or glass measuring cup.

• Scale back the warmth to medium-low, then pour the rooster broth combination into the skillet and produce the sauce to a low simmer. Add the rooster again into the skillet, nestling it amongst the mushrooms. Proceed simmering till the sauce thickens and reduces barely, 3-5 minutes.

• Garnish with recent thyme, salt and pepper and revel in!

Notes

*Energy are per serving and are an estimation

Vitamin

Energy: 285kcal | Carbohydrates: 6g | Protein: 26g | Fats: 17g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.2g | Ldl cholesterol: 93mg | Sodium: 298mg | Potassium: 707mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Did you Make this Recipe? Tag me At present!Go away a remark beneath and tag @thealmondeater on Instagram!