Chicken & Mushrooms Burgundy
Chicken and Mushrooms Burgundy features smothered chicken in a rich red wine sauce with mushrooms and Fontina cheese.
I have received multiple requests for chicken recipes, and dear friends, I just couldn’t be any happier to oblige. You see, I too am a chronic chicken breast buyer, and like all else, I stare at that plain-Jane hunk of poultry pondering, ‘How in the world will I impart enough flavor into this thing to get my husband to eat it?’ If he had it his way, we would eat beef every night of the week. And, as much as this gal loves steak, sometimes momma needs a break.
Husband, I know chicken breast is lackluster on its own, but that could also be a good thing. Let’s just think of it as a blank canvas. And yes, it’s a super blank, bland canvas. But, think positive here people! What do we do to a super blank canvas? We PAINT! We turn it into something better, more interesting and if we are decently skilled, something people take pleasure in looking at. In the case of the chicken breast, let us make something people will enjoy with their eyes, but also with their taste buds too. At this point I would like all women to flex their muscles like Rosie the Riveter, because ladies, “We Can Do It!” We can create a chicken dish our husbands will love. We can make it appealing to the eye. And we CAN turn something bland and boring into a work of delicious art. All we have to do is smother it in paint. FIGURATIVELY, smother it in paint, because if you took that in the literal sense, you would inevitably poison your loved ones. Whoopsy daisys. Enter stage, Smothered Chicken.
Chicken and Mushrooms Burgundy carries with it an elegant air: tangy and rich from the wine reduction, hearty and filling by the grace of the mushrooms yet so creamy thanks to the Fontina. I think it’s best served alongside some dolled-up polenta, fresh green beans or maybe even a spinach salad. Whichever medium you choose for your canvas, your onlookers will not be disappointed. These works of art are anything but boring. Paint on friends, paint on. Figuratively. Can’t emphasize not poisoning your family enough.
Chicken & Mushrooms Burgundy
¼ c + 4 tsp Canola Oil, separated
4 Chicken Breasts
8 tsp TAK House Seasoning
2 tbsp Unsalted Butter
14 oz White Button Mushrooms, brushed clean with a damp paper towel and cut into thick slices
1 ½ c Bold Red Wine, such Cabernet Sauvignon, Malbec, Shiraz or Chianti
3-4 Fresh Thyme Sprigs
1 tsp Worcestershire
½ tsp Kosher Salt
¼ tsp Black Pepper
2 c Fontina Cheese, freshly grated
Preheat oven to 350°
In a heavy-bottomed wide sauté pan, heat ¼ c of oil over medium-high heat. While the oil is heating, add two chicken breasts at a time to a gallon-sized, freezer-safe zip top bag. Press air out of the bag, seal it and using the smooth end of a meat mallet, or a rolling pin, pound out the thick end of each chicken breast until it is a ½” thick and is of uniform thickness. Remove from the bag, set aside and repeat with remaining chicken breasts. Remove any loose flaps of chicken with a sharp knife, and reserve for another use if desired. Pat chicken breasts dry with a paper towel, then rub each breast with a tsp of canola oil. Season both sides of each breast with 1 tsp of TAK House Seasoning.
Add butter to heated canola oil, allow to melt completely, then add two chicken breast to the pan. Do not touch or move the chicken breast for four minutes. Once four minutes has passed, turn and allow to sear on opposite side for six minutes. Remove from the pan and place chicken in a baking dish just large enough to house all four breasts, and repeat the same searing method on the stovetop with the two remaining chicken breasts.
Once all of chicken has been transferred to the baking dish, add the mushrooms to the pan and sauté them, gently scraping up any browned bits left over from the chicken. Allow to cook for 5 minutes, just until they begin to change colors. Add the wine, thyme, worcestershire, salt and pepper to the mushrooms, stir and raise heat to high, allowing to boil and reduce for 7 minutes.
Remove pan from heat and generously spoon mushrooms over each chicken breast. Gently, pour remaining wine and mushrooms over the baking dish, taking care not to disturb the mushrooms atop the chicken breasts. Top each breast with 1/2 c of Fontina cheese, sort of pinching it together as you place it on top so it will melt over the chicken. Bake uncovered for 20 minutes. Allow to cool slightly and serve.
Pairs well with:
