Mushrooms are so under appreciated. That's why they get the spotlight in this chicken dish. Instead of heavy creams, we use a puree of toasted almonds to give the mushroom sauce some texture and delicious nutty flavor. Healthy fats to the rescue!
Chicken in a Thyme Mushroom Sauce
- 2 boneless chicken breasts
- kosher salt
- 1/2 large yellow onion, small dice
- crushed red pepper
- 1 garlic clove, smashed and chopped
- 1 (8oz) pack of cremini mushrooms, sliced
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 Tbsp thyme leaves
- 1/3 cup roasted, unsalted almonds
Coat a large, wide, straight sided pan with olive oil and bring to high heat. Season the chicken with salt and pepper, then add it to the pan and brown on both sides. Remove from pan and reserve.
Add a little more olive oil, add the onions. Season with salt and crushed red pepper and cook on medium for almost 8 minutes until they are soft and smell great. Add garlic and cook another 2 to 3 minutes stirring.
Add the mushrooms and a pinch of salt and cook for 4 minutes until soft. Add wine and reduce by half (3 min). Return chicken to the pan, pour in enough stock to almost cover the chicken, and throw in the thyme. Bring it all to a boil and reduce to a simmer.
Cook until the chicken is cooked through (about 15 minutes). While that is cooking, puree almonds and a little extra virgin olive oil in a blender to make a loose paste.
Remove the chicken and slice it into strips. Stir the almond paste into the mushroom sauce and taste to season. Bring it all to a boil and reduce to a simmer to thicken the sauce. Serve the chicken draped with the sauce and enjoy.
– adapted from Anne Burrell’s Cook Like a Rockstar