So the other day, I had some mushrooms I wanted to use. Yes, I know mushrooms aren’t for everyone. So if you’re one of those people that doesn’t like them, then this recipe probably isn’t for you. But I like mushrooms. And truffles. Oh the things I could do if I had a black truffle. All I need is 1. But I digress. Back to the mushrooms I wanted to use. Since I didn’t have any Marsala wine to make Chicken Marsala, I had to come up with another way to use the mushrooms. So I made chicken with a mushroom sauce. I used mushrooms, onions and garlic (of course) and a little bit of fresh thyme and white wine. All of which I would probably use for Chicken Marsala (minus the Marsala wine). I guess you could say this is Chicken Marsala without the Marsala.
In a medium frying pan, sear both sides of the chicken thighs. Season liberally with salt and pepper.
Both sides should be well-seasoned.
Remove from the pan and set aside. Add more olive oil and then add onions and garlic. Saute for about 5 minutes, scraping up the brown bits of chicken from the bottom of the pan.
Add mushrooms. Cook for about 5 minutes.
Then add fresh thyme and white wine. Let simmer for about 5-7 minutes.
Then add the chicken back into the pan. Let cook for about 15 minutes (until chicken is cooked through and flavors have been absorbed).
Serve over rice. Enjoy!
1 lb boneless, skinless chicken thighs (or you can use boneless, skinless chicken breasts)
2 Tablespoons olive oil
salt and pepper to taste
1 medium onion, sliced
3 cloves garlic, minced
1 and 1/2 cups sliced mushrooms
1 Tablespoon fresh thyme leaves
2/3 cup white wine
In a medium frying pan sear both sides of the chicken thigh in olive oil. Season liberally with salt and pepper. When both sides of the chicken have been browned, remove from pan and set aside. Add a little more olive oil. Add onions and garlic and cook for about 5 minutes, scraping up any browned bits of chicken. Add mushrooms and cook for about 5 more minutes. Add fresh thyme and white wine and let simmer for about 5-7 more minutes. Then add the chicken back into the pan. Let cook for about 15 minutes, until chicken is cooked through. Serve over rice.