Mushroom, White Wine & Lemon Chicken Recipe

Happy Friday darlings!

Ugh, it feels like it’s been so long since I blogged and I’ve honestly been struggling to get back into my creative zone since exam season. Now that my undergrad is finally over though, I have zero excuses!

Three weeks ago, I posted a step-by-step pictorial on my Instagram story of a delicious, healthy chicken dish and a couple of people asked for a more detailed recipe, so here it is! I got the original recipe from chicken.ca and added a few touches of my own. This recipe is for two people, for two meals. Enjoy!

What you will need

  • 5 Garlic cloves, minced
  • 1 diced red onion
  • 1 pannette fresh, sliced mushrooms
  • 1-2 lemons
  • Marjoram or freshly chopped parsley/coriander
  • Aparagus
  • Parmesan cheese, shredded
  • Olive oil
  • Butter
  • Dry white wine (substitute chicken broth, low sodium)
  • Montreal steak spice or Paprika
  • 4 Chicken breasts

Method

First, mince your garlic, dice the onion, and zest the peel of the fresh lemon. Cut the lemon in half and juice it. Chop your parsley/coriander and set all aside in separate dishes. If you like your chicken breasts thin, slice them in half horizontally and season both sides with paprika or the seasoning of your choice. You can choose to use the other half of your lemon to marinate the chicken breasts to maintain softness.

Bring a small pan of water to boil and add a little salt, garlic, and lemon zest for flavour. Place your asparagus in the pan and boil for 5-6 minutes. This was my first time cooking asparagus and when I looked online, the recommended time to cook them was 10 minutes. I found that they became too soggy though, especially considering they will also be going into the oven! Hence why 6 minutes seems to be a good in-between. Remove from pan and place in an oven proof baking dish, spreading them out to create an even base. Preheat oven to 350 degrees F (175 degrees C).

Next, heat a teaspoon of olive oil in a skillet over medium heat. Add the onion, garlic, and sliced mushrooms, and season with Montreal style steak spice, paprika, and any other seasoning of your choice. Saute while stirring until the onion has softened and the mushrooms release their juices – about 6 minutes. Spread this mixture out over the asparagus in an even layer.

Melt one tablespoon of butter in the same skillet over medium heat. Add some garlic and then your chicken breasts, keeping them in there until the chicken is golden brown and cooked through. Remove from the skillet and place in the baking dish on top of the asparagus and mushrooms. Bear in mind that the original recipe didn’t include the asparagus, so if they aren’t your thing you’re totally OK to just have the chicken and mushrooms. I just added it to make the dish more filling and healthy.

Now, heat the same pan over medium high heat and pour in 1/4 cup of white wine (I used a bottle of Pinot, but you can go with whatever wine you like), the rest of your lemon zest, and lemon juice. Stir until the sauce comes to a boil, and then pour it over the chicken, mushrooms, and asparagus. Finally, sprinkle the parmesan cheese over the dish, and bake for 10-15 minutes or until the cheese is browned. To serve, sprinkle with your choice of sliced green onion tops, parsley, or coriander to garnish.

Sides

For my side, I decided that creamy garlic mashed potatoes would go best with the chicken. I peeled 6 potatoes and boiled them until they were slightly over cooked and easy to mash. I added two tablespoons of butter, some minced garlic, and two cups of milk before mashing together. You can also substitute the milk with cream if you want the mashed potatoes to be creamier. I added salt and black pepper to season, with a sprinkle of Bay leaves. Yum.

This meal was delicious with a glass of the remaining white wine, and I already can’t wait to make it again! The abundance of lemon in the recipe gives the dish a richly fresh taste, and I’m curious how much better it will taste if I add some ginger to the skillet when browning the chicken. Have you tried this recipe before? If you do, let me know if you enjoy it in the comments! Now that I’m going to be living on my own, I’m going to be doing a lot more cooking, so I’m excited to share more recipes with you guys. In the meantime, check out the last recipe I posted on my blog. See you again next week with another post!

XO

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