RecipeShare: Sautée Chicken and Mushrooms
Recipe from Pat Evans, food scene reporter and anchor on the Kare 11 News team
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
- 1 1/2 pounds chicken breasts (between 4-6)
- Coarse salt and ground pepper
- 10 ounces white mushrooms, trimmed and quartered
- 3 tablespoons butter
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh parsley, chopped
Directions
- Pound or flatten the chicken so pieces are the same thickness.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
- Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes.
- Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.
- Serving suggestion: Serve with a side of fresh green beans.
About the recipe author
Pat Evans joined the KARE 11 News team in 1994 and has played many roles during his time at the station, including reporting on the Twin Cities food scene through lifestyle and entertainment stories. Currently, he also co-anchors KARE 11 News @ 4 p.m.weekdays on television and online. As a local foodie, Pat shared this original recipe, a family favorite created by his mother.
Salvation Army food fact
Day-Old Food Distributions: Generous local grocers and restaurants give us thousands of pounds of food that can’t be sold, but is still good to eat. This program alone distributes more than 375,000 pounds of food to nearly 9,200 households each year.