Chicken Dilemma: A Recipe Remedy

Sauteed Chicken in a Mushroom, Shallot and Dijon Sauce

Sauteed Chicken in a Mushroom, Shallot and Dijon Sauce

Are you tired of chicken, or at least tired of coming up with an interesting way to prepare chicken? If your answer is yes, you are not alone. I too suffer from Chicken Dilemma – a self-fabricated culinary illness that is, generally speaking, the result of a profound boredom from cooking chicken. Chicken, unlike other types of protein-powered poultries and meats, is relatively inexpensive and extremely versatile for week-night cooking. There are an infinite number of ways to prepare chicken as a main dish, from your basic baked, barbecued or fried, to the multiple ways of using it as an ingredient, such as in pasta sauces or salads. Different ethnic cuisines also offer a multitude of ways to prepare chicken, but despite the diverse spectrum of possibilities, doesn’t it seems difficult to find that magic go-to chicken recipe for a quick and easy meal?

For those of you who also suffer from Chicken Dilemma, I would like to share my go-to chicken recipe. This dish takes about 25 minutes from prep to plate and, for me, has served as a recipe template for culinary offshoots that mitigate chances of perpetual Chicken Dilemma.

Sauteed Chicken Breasts with Mushroom, Shallot, Dijon Sauce
Serves 4

4 thinly sliced chicken breasts
1 medium sized shallot, diced
1/3 cup button mushrooms, sliced
1 tablespoon Dijon mustard
1/2 cup chicken stock
2 tablespoons lemon juice
1 tablespoon butter
2 tablespoons olive oil
salt and pepper

Wash and Dry Chicken. Season with S & P

Step 1: Wash and Dry Chicken. Season with S & P

Wash and pat dry the chicken, season with salt and pepper. In a large skillet, heat the olive oil. When the oil is hot, add chicken, searing on medium to high heat each side until golden brown, approximately 3 to 4 minutes a side.
Browning the Chicken

Browning the Chicken

When the chicken has browned, remove. In the same skillet, add butter, shallots, mushrooms and Dijon mustard sauteing until shallots and mushrooms are soft. Deglaze the pan by adding the chicken broth and lemon juice and stir to loosen the browned bits of chicken left on the bottom of the pan. Add chicken and let it simmer for 3 minutes.
Making the Sauce - Mushrooms, Shallots, Dijon Mustard & Butter

Making the Sauce - Mushrooms, Shallots, Dijon Mustard & Butter

Chicken and Sauce Cooking Together

Chicken and Sauce Cooking Together

I served the chicken and its sauce over egg noodles, but it could easily be served over a rice pilaf, risotto, mashed potato or steamed greens. As noted above, this provides a good framework for other easy chicken dishes. For example, adding capers to the sauce quickly transforms the dish into Chicken Piccatta, another perfect remedy for a case of Chicken Dilemma.

Until next time…


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One Response to “Chicken Dilemma: A Recipe Remedy”

  1. Dry noodle Says:

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