Chicken with Mushroom Pan Sauce
with leeks / zucchini
This comforting chicken has layers of vegetables and aromatics in a rich and creamy pan sauce (that is made without the addition of any actual cream).
Smarts: To make the saute, each element is added to one pan but requires a different amount of time to cook. For maximum flavor, take your time with each addition, letting the vegetables / aromatics brown and caramelize on the bottom of the pan.
Smarts: To make the saute, each element is added to one pan but requires a different amount of time to cook. For maximum flavor, take your time with each addition, letting the vegetables / aromatics brown and caramelize on the bottom of the pan.
Tags
Proteins
Cuisines
Ingredients
Chicken with Mushroom Pan Sauce:
- Pancetta - 6 oz , chopped
- Zucchini - 12 oz , chopped
- Chicken breasts, boneless and skinless - 1 lb , halved
- Leeks - 2 , chopped
- Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Arrowroot powder - 2 tsp
- Italian seasoning - 1/2 tsp
- Stock, any type - 1 1/2 cups
- Lemon zest - 1 tsp
- Black pepper - 1/2 tsp
Prep
- Pancetta (if not pre-chopped) / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Chicken - Slice chicken breasts in half. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Leeks / Mushrooms (if not pre-sliced) - Prep as directed. Store separately.
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Make
- Heat a large saute pan over medium heat. Add oil and then chicken to heated oil. Sear chicken on both sides until nearly cooked through, ~3 minutes per side (it will finish cooking in the sauce). Set chicken aside and return pan to heat.
- Add pancetta to pan and saute until crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
- Drain off all but 1 Tbsp / 15 mL of oil from the pan or add a splash of oil if the pan looks dry.
- To heated pan, add mushrooms and saute until mushrooms are golden brown and dry, 5 to 6 minutes. (Note: Don’t rush this step. You want the mushrooms to be nicely browned to get maximum flavor in the sauce.)
- When mushrooms are nicely browned, add leeks and saute until leeks are starting to soften, ~3 minutes.
- Add zucchini with some salt and saute just to get the zucchini started cooking, ~2 minutes more.
- Stir in arrowroot powder and Italian seasoning until no dry spots of arrowroot powder remain.
- While stirring, slowly pour stock over vegetables. Bring sauce to a simmer and simmer until sauce is thick and creamy and zucchini is tender, 2 to 4 minutes.
- Add chicken back to pan and turn it to coat in sauce. Continue cooking chicken in sauce until cooked through.
- Transfer chicken to a serving plate and spoon sauce / vegetables over top. Finish chicken with pancetta, lemon zest, and black pepper on top. Enjoy!
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