Pan-roasted Chicken Breasts

This recipe was submitted by Dennis!  Thanks so much for sharing:)

INGREDIENTS:

  • 2 Tb oil, olive
  • 4 medium chicken , breast, boned with skin on
  • 3 cloves garlic, chopped
  • 8 medium mushrooms, baby portabella
  • 1 14 oz. can chicken broth
  • 2 Tb capers
  • 0.25 cup raisins, golden
  • 0.5 medium lemon, juice of
  • 2 Tb butter, salted
  • 1 pinch salt and pepper to taste

DIRECTIONS:

Directions: Preheat oven to 350 degrees. Heat olive oil in an oven-proof pan. Saute chicken skin side down for 4 minutes, repeat on the other side. Add mushrooms and garlic, saute for 1 minute. Add
raisins, capers, lemon juice and broth. Place in oven for 12 minutes.  Remove from oven, remove chicken to a plate. Swirl butter slowly into pan juices, add salt and pepper to taste. Plate chicken and spoon on
sauce.

Suggestion: Serve over creamy polenta.

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Comments

  1. 1


    Charla says

    This sounds sooo good! We eat chicken a lot since my husband controls his cholesterol by diet and stays away from beef. We both like portabella mushrooms so that sounds really yummy. The olive oil will help balance out the saturated fat in the butter, so that’s good. In fact, I might cut the butter down to 1 T.

  2. 2

    Lori!

    you rock .. make this last night… over risotta… delish!!!!!

    Meg

  3. 3

    er *made .. yikes ;)

    Meg Perotti’s last blog post..Hostess with the mostest..