After making our Maitake Tacos, we had a little more than a cup of water that we used to rehydrate our mushrooms. As such, the water was very mushroom infused, and we didn’t want to waste the opportunity to make something out of it! We reached deep into our imagination and decided that we should use the mushroom water to make…something with mushrooms (profound, no?).
We served our chicken with Mushroom Lover’s Risotto (which also relied on the same mushroom water) and Roasted Brussels Sprouts and Cauliflower! However, this would also go very well over mashed potatoes or even linguine if you make it extra saucy!
Time: 30 Minutes
- Chicken Breast
- Mushrooms of your choice. We used Cremini/Baby Bellas
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- Roughly 1/2 Cup Mushroom Stock (Can use chicken or vegetable stock in a pinch)
- Rinse and pat your chicken breast dry with a paper towel. Then, slice it in half longways so you have two relatively flat pieces.
- Melt some butter in a pan, and when it’s hot, place your chicken in. Cook for about 5 minutes per side until it’s cooked to about 150 degrees F (as read by a digital meat thermometer).
- While your chicken cooks, wash and slice your mushrooms.
- When your chicken gets to that 150 mark, remove it from the pan, and set aside.
- Add your mushrooms into the pan (adding more butter as necessary), and sautee for a few minutes to caramelize.
- When your mushrooms have browned, sprinkle in your flour, and stir to combine.
- Pour in your mushroom water (or veggie/chicken stock).
- Add your chicken back to the pan, so it can finish cooking in the sauce as the sauce thickens.
- When your chicken gets to 165 degrees F, and your sauce thickens to your desired consistency, you’re good to go!
- Plate, devour, and enjoy!