Clay's Kitchen : Chicken Recipes

Chicken Recipes

Sauteed Chicken With Mushrooms

Servings: 4

1 ½ teaspoons olive oil
1 ½ teaspoons unsalted butter
1 chicken, 3 ½ pounds, cut up
½ medium onion, chopped, about one-half cup
¼ pound mushrooms, chopped
1 tablespoon white wine vinegar
½ cup no-fat, low-sodium chicken broth
1 clove garlic, chopped
1 medium tomato, peeled and chopped
salt and freshly ground black pepper, to taste

Melt olive oil and butter in a 12 inch, nonstick skillet. Add chicken legs and thighs to skillet and cook five minutes. Add breasts and wings and continue cooking 10 minutes, or until lightly browned. Remove chicken pieces from skillet and pour off all but 1 tablespoon fat. Add onion and mushrooms to skillet; cook until onions are softened, about two minutes. Deglaze pan with vinegar and chicken broth; cook over medium-high heat one minute to reduce slightly. Add garlic and chopped tomato. Return chicken to pan and sprinkle with salt and pepper to taste. Cover and continue cooking 15 to 20 minutes or until chicken is done.

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