There are some days where you just crave the simple and the good. Something that you know will go well together, is easy to make, and requires the smallest amount of clean-up afterwards. And on those days, I like to stick to one-pot cooking. All the flavors slowly melding together in a single container, bubbling away over an open flame. With this type of cooking, I’ve found that often times the simpler the ingredients, the better. You get more depth to each flavor without too many spices, fruits, and vegetables muddling the overall taste of the dish. And when your main ingredients are chicken, mushrooms, and white wine, you know the end result will be quite good, indeed.
I made this recipe from Martha Stewart’s new cookbook One Pot, and only needed her classicenameled cast iron pan(available exclusively at Macy’s) to make it. The recipe is very straightforward, coat the chicken cutlets in a bit of flour, brown them in butter and oil, add the mushrooms, thyme, and wine to the mix and voila! Dinner is served. The earthiness of the mushrooms pares down the acidity of the dry white wine, and the rich and savory flavor that comes from chicken + butter provides the perfect compliment to the other two. As far as the flour goes, it helps to thicken up the sauce a bit, but if you wanted to go gluten-free you could easily substitute cornstarch as an alternative thickening agent.
And as a side note, the vintage range is making its first appearance in this post, hurray! I was especially excited about how well it ended up matching the cast iron pan, so they’ll both likely be making regular appearances on the blog front. Also, we did end up deciding to DIY the countertops with reclaimed wood, and they’re almost finished. Jeremy’s finishing up sanding them down and then they’ll get some iron and vinegar stain with sealant and then tomorrow they’re getting installed and I can hardly believe it’s happening! We are still waiting on one of the cabinets to be rebuilt (they didn’t make it big enough for our new refrigerator to fit in it even though I sent them the refrigerator specs…so our new refrigerator is actually stuck in it. Have fun getting that out, folks!) but aside from that everything seems to be moving forward for the first time in a while. And that makes me almost as relieved as I am happy 🙂
Chicken with Sautéed Mushrooms and White Wine
- 1/4 cup cornstarch or flour
- 1 1/2 pounds chicken cutlets
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves chopped
- 1 pound button mushrooms trimmed and quartered
- 1/4 cup dry white wine
- 1/4 cup low sodium chicken broth
- 1/4 cup fresh parsley leaves
- Empty the flour into a shallow dish. Season the chicken with the salt and pepper and then dredge the chicken in the flour until lightly coated. Set aside.
- In a large skillet, heat the oil and 1 tablespoon butter over medium-high heat. Working in batches, cook the chicken until browned on both sides and cooked through, about 3 minutes per side. Place cooked chicken on a plate and cover loosely with aluminum foil to keep warm. Set aside.
- Reduce heat to medium, add the thyme, mushrooms, and remaining butter and cook until mushrooms have softened and darkened in color, about 6 minutes. Add the wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add salt and pepper to taste. Return the chicken to the pan along with any juices that have accumulated on their resting plate. Top with parsley and serve.
Notes: Martha Stewart Living provided me with the cookbook and enamel cast iron skillet for this post, but all opinions are my own, per usual!