Sautéed Chicken Breasts with Mixed Mushrooms

Chicken is a staple in many households and why not add an easy extra touch that makes it seem “restaurant style”. Cremini and shitake mushrooms are being used, but you can replace them with your favorite mix. The ingredient amounts will serve two hearty appetites or four light appetites.


1 large chicken breast (about 3/4 of a pound) cut in half horizontally to create a scaloppini style chicken breast
A pinch of Kosher salt and fresh ground pepper
1/4 cup of olive oil divided
1/2 cup of a yellow onion diced
2 cups of shitake mushrooms, cleaned, stems removed and sliced
2 cups of porcini mushrooms, cleaned, stems removed and sliced
3 cloves of garlic crushed through a garlic press
2 tablespoons of white wine


In a large skillet add 2 tablespoons of the olive oil and preheat skillet over medium high heat. Add chicken and sear on both sides until lightly browned and thoroughly cooked. This takes about 8 – 10 minutes total cooking time, depending on the thickness of your chicken. Make sure that there is not pink in the middle. Remove the chicken and tent with foil to keep warm. In the same skillet add remaining infused olive oil, onions and mushrooms and sauté until mushrooms begin to release their liquid. Add garlic and sauté until fragrant. Add wine and reduce slightly. Plate individually or family style as shown.

Suggested Side Dish

Round out the meal with Baked New Potatoes, Classic Mashed Potatoes or Sautéed Spinach.

Suggested Beverage

Try Fog Bank Vineyards Chardonnay (Monterey County), Jacob’s Creek Reserve Chardonnay (South Australia), Wolf Blass Yellow Label Chardonnay (South Australia), Fat Tire Amber Ale New Belgium Brewing (Ft. Collins, CO), Elissa IPA by Saint Arnold® Brewery (Houston, TX) or Flensburger Brauerei Gold Premium Lager Beer (Germany).

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