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Seared Chicken Breasts with Hedgehog Mushrooms

Posted by Peggy on February 8, 2011

Seared Chicken Breasts with Hedgehog Mushrooms
Recipe: Seared Chicken Breasts with Hedgehog Mushrooms

Ingredients

  • 4 skinless and boneless chicken breasts
  • 1-2 cups red wine*
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 tablespoons minced shallot
  • 1/2 pound hedgehog mushrooms, wiped clean, woody ends removed
  • 1 teaspoon fine chopped rosemary

Instructions

  1. Preheat oven to 350˚. Whisk wine and olive oil together. Season to taste with kosher salt and freshly ground pepper. Marinate chicken in mixture 2-3 hours.
  2. Pat chicken breasts dry. Heat remaining oil in a large, heavy-bottomed sauté pan over medium-high heat. When oil is hot but not smoking, sear 3 minutes each side or until golden brown. Remove and place chicken on an oiled, foil-lined baking sheet on center rack of oven.
  3. Bake 10-20 minutes, depending on thickness of breast or until juices run clear when pricked with the tip of a sharp knife.
  4. While chicken is baking, deglaze pan juices with 1/4 cup of marinade and whisk until reduced to a tablespoon. Reduce heat to low and add butter and remaining tablespoon olive oil to pan. Sauté shallot until softened and just fragrant then stir in mushrooms and rosemary. Cook until just tender, season to taste with kosher salt and freshly ground pepper. Serve over chicken breasts.

*I used leftover wine from the night before.

Marinate Time: 2-3 hours

Active Time: 15 minutes

Bake Time: 15 minutes

Number of servings (yield): 4

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