Caramelized Mushroom And Chicken With Buttery Herb Bread Recipe

Do what we say. Get the bread baked, cook the chicken, and then spend the evening with good food and good people.


-4 thin boneless skinless chicken breasts (or 2 thick breasts, butterflied), or 4 chicken thighs* -1/3 cup flour -2 Tablespoons olive oil -3-4 Tablespoons butter -1/2 cup chopped onion -12 oz package sliced mushrooms -1/3-1/2 cup white wine -One loaf unsliced bread (we used a half baked garlic Italian loaf) -4-6 Tablespoons (depending on size of the loaf) butter, melted -Assorted dried herbs (we used garlic salt, parsley, Italian herbs) -Salt and Pepper


Preheat oven to 350. Season chicken breast on both sides with salt & pepper. Dip chicken on both sides in a shallow basin of flour.

Step 1

Cook chicken for 4 minutes per side in a large skillet over medium-high heat until golden brown and fluids run clear. If using chicken thighs or thicker chicken breast slices, cook for 7-8 minutes per side.

Step 2

Slice the bread with 1/2 inch left at the bottom while the chicken browns. Pour melted butter over bread on a rimmed baking sheet, pushing slices apart to drip and soak.  

Step 3

Spread herbs widely, pulling slices apart to cover. To heat pre-baked items, wrap in foil and bake at 350 for 3–4 minutes. Baking half-baked uncovered follows package instructions.

Step 4

Plate chicken after removing from pan. Add 1 tablespoon butter and onion to medium heat and sauté one minute.  Add mushrooms and 2 tablespoons butter. Sauté mushrooms for 5-6 minutes till tender.

Step 5

Add wine and scrape brown pieces off pan. Add butter and wine for more liquid. If not, return chicken to pan and cook 1-2 minutes. Serve hot with bread for dipping.

Step 6

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