20-Minute Mushroom Chicken

By The Mediterranean Dish · 20 min

Ingredients

Instructions

1. Heat the oven to 200°F (keep it warm for the chicken).
2. Slice the chicken breasts horizontally into thinner cutlets. Pat dry and season both sides with kosher salt and black pepper. Mix the oregano, paprika and coriander, and rub over both sides of the chicken.
3. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Working in batches, cook the chicken undisturbed until golden brown, 3 to 4 minutes. Flip and cook about 3 minutes more, until the thickest part reaches 165°F. Move the chicken to an oven-safe platter and keep it warm in the oven.
4. Return the skillet to medium-high heat and add a little more olive oil if it looks dry. Add the ghee or butter, then the sliced mushrooms. Cook about 5 minutes, until soft and beginning to brown. Stir in the chicken broth, green onions and garlic. Season with kosher salt and black pepper. Bring to a boil, scraping up the browned bits, and cook until slightly thickened.
5. Take the chicken out of the oven and nestle the cutlets into the mushroom sauce. Spoon sauce and mushrooms over the chicken and warm through briefly. Remove from heat, garnish with parsley, and serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.