How to make it

  • Heat the olive oil and butter in a large skillet over medium heat. Add the brown sugar and onions, stirring to coat well. Cook, stirring once or twice, for 5 to 7 minutes or until the onions start to caramelize.
  • Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a uniform thickness of about 1/2 inch. Discard the plastic and season the chicken with sea salt and pepper to taste.
  • Grease the inside of a medium skillet with nonstick cooking oil spray; place the skillet over medium heat. Add the chicken and cook for about 2 minutes on each side; the chicken will not be cooked through. Remove from the heat.
  • When the onions have caramelized, add the wine, chicken broth and lemon juice (to the large skillet) and let the mixture cook down for a few minutes. Reduce the heat to medium-low or low; use tongs to transfer the chicken to the large skillet. Cook for 8 to 10 minutes, sprinkling with the dried herbs, until the chicken is evenly cooked and a sauce has formed in the skillet.
  • While the chicken is cooking in the sauce, position an oven rack 4 to 5 inches from the broiler element; preheat the broiler. Line a small baking pan with aluminum foil.
  • Lightly brush both sides of the portobello mushroom cap with olive oil, season lightly with salt and pepper and place it in the lined pan; broil for a few minutes on both sides until the mushroom has softened. Transfer to a plate. Place the chicken atop the mushroom cap and spoon the sauce over the top. Sprinkle with sea salt, if desired. Serve immediately

Reviews & Comments 2

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    " It was excellent "
    chi_phx_singer ate it and said...
    I can't wait to try this. It sounds simply delicious! What can be better than Chicken, mushrooms and wine? YUM! Thanks for the recipe! :D
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    " It was excellent "
    yomomma ate it and said...
    Oh, this sounds soooooo good. A must try, for the mature appetites in our household! Great post, a 5!
    Was this review helpful? Yes Flag

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