This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
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The challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply using chicken stock in place of water would represent a huge leap forward in sensory quality. I mean, if adding butter was acceptable, why not stock? An interesting culinary exercise, however.
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A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
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Succulent and chicken breast are seldom found in the same sentence, but you can find them together here in this delightfully simple recipe, composed of a few common ingredients. Chef John really shows off the flavor of chicken and mushrooms. Yes, you may add more things, like wine, or aromatics, but the more additions, the more complications and subbing, and then the tweaking begins! I chose not to view the video beforehand, just to check out the instructions and the cooking times. I went on the low side of the recommended times, and the chicken came out perfectly, with rich, delicious mushrooms. We really enjoyed our Sunday chicken today!
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I followed this recipe to the T, and it came out delicious! It was simple, quick, and had only a few main ingredients so I didn't have to go to the store to get anything off hand. It also still tasted good when I reheated it for lunch. I think next time I may add in some onions, just for some more flavor, but it was delicious!
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Terrific. Quick. Simple. Delicious. No special ingredients.
What more could a busy person ask for!
No excuse for not oooking. The video is great.
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Got this recipe from a top NY chef with one twist: rub skin side with your favorite pork/chicken rub ( grab one from the store-Stonewall great) then sprinkle on other side when chick is skin down. Fab favor and sauce. PS olive oil not needed as skin produces lots of rendered fat.-Drain excess when you turn chick in pan.
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But if you have on hand scallions and garlic, don't hesitate to add them just before the chicken. A little white wine is good to add just before transferring to the oven
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Practically perfect. Try this...delete the salt, put a chicken bullion cube in the water and heat it first, then add 3 tablespoons of Marsala wine.
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Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I’m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John’s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I’d bet that he adds it to his oatmeal in the morning. :) I served this with Sarah’s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal.
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The challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply using chicken stock in place of water would represent a huge leap forward in sensory quality. I mean, if adding butter was acceptable, why not stock? An interesting culinary exercise, however.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
Succulent and chicken breast are seldom found in the same sentence, but you can find them together here in this delightfully simple recipe, composed of a few common ingredients. Chef John really shows off the flavor of chicken and mushrooms. Yes, you may add more things, like wine, or aromatics, but the more additions, the more complications and subbing, and then the tweaking begins! I chose not to view the video beforehand, just to check out the instructions and the cooking times. I went on the low side of the recommended times, and the chicken came out perfectly, with rich, delicious mushrooms. We really enjoyed our Sunday chicken today!
I followed this recipe to the T, and it came out delicious! It was simple, quick, and had only a few main ingredients so I didn't have to go to the store to get anything off hand. It also still tasted good when I reheated it for lunch. I think next time I may add in some onions, just for some more flavor, but it was delicious!
Got this recipe from a top NY chef with one twist: rub skin side with your favorite pork/chicken rub ( grab one from the store-Stonewall great) then sprinkle on other side when chick is skin down. Fab favor and sauce. PS olive oil not needed as skin produces lots of rendered fat.-Drain excess when you turn chick in pan.
But if you have on hand scallions and garlic, don't hesitate to add them just before the chicken. A little white wine is good to add just before transferring to the oven
Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I’m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John’s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I’d bet that he adds it to his oatmeal in the morning. :) I served this with Sarah’s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal.
The challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply using chicken stock in place of water would represent a huge leap forward in sensory quality. I mean, if adding butter was acceptable, why not stock? An interesting culinary exercise, however.
