Pan Roasted Chicken With Mushrooms And Rosemary Food

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Heat a heavy 12-inch skillet over medium-high heat.
• Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
• Cook until mushrooms are browned, about 5-6 minutes.
• Pour in the chicken stock and flour.
• Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
• Transfer mushrooms and sauce into a bowl and set aside.
• Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
• Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
• Return mushrooms and sauce to the pan, and cook for 1 more minute.
• Serve warm.

EASY SAUTéED MUSHROOMS

Steps:

• Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
• Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them.
• After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Season with salt and pepper to taste.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350°F.
• Season the chicken on both sides with a generous amount of salt and pepper.
• Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
• Drizzle the pan with the oil and lay the chicken in the pan.
• Cook for about 5 minutes until the begins to brown.
• Throw in the mushrooms, shallots, and rosemary.
• Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
• Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
• Return the skillet to the stovetop.
• Drizzle olive oil in the pan, and whisk in the flour.
• Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
• Stir gravy, about 5 minutes.
• Remove rosemary, and spoon gravy over the chicken.

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
• Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
• at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
• Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
• Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
• Check for additional seasoning with salt and pepper, if desired.
• Drizzle the pan sauce over the chicken and serve immediately.
• Serve with orzo, salad and crispy bread.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.