Because even on the best of days my life is too crazy for my liking, I'm a big believer in versatility in the kitchen.
For me, that means that any recipe that calls for exacting measurements or particular ingredients isn't going to happen. It was in that mindset that I created this easy recipe for sauteed chicken with a creamy mushroom sauce.
I happened to have an assortment of chicken pieces in the refrigerator - some legs, some boneless, skinless breasts, a thigh. I tossed them in a pan with olive oil and garlic and, after a few minutes of browning, tossed in some wine and beef broth. It was already open.
After the chicken was cooked, I yanked it out of the pan and added some low-fat sour cream (yogurt or heavy cream would work fine, too) to create an amazing pan sauce. Serve it with brown rice or noodles and you have a healthy, one-dish dinner on the table in about 25 minutes.
Creamy Mushroom Skillet Chicken
Start to finish: 25 minutes
Servings: 4
1 tablespoon olive oil
1 large yellow onion, diced
8-ounces sliced white button mushrooms
2 cloves garlic, minced
1 1/4 pounds chicken (breasts, legs, thighs or a mix)
2 cups chicken broth
4 sprigs fresh thyme
2 teaspoons cornstarch
1/4 cup cool water
2/3 cup low- or no-fat sour cream
Salt and ground black pepper, to taste
In a large skillet over medium-high, heat the olive oil. Add the onion, mushrooms and garlic, then saute for 4 minutes.
Add the chicken and cook, turning to brown evenly, for 4 minutes. Stir the onions and mushrooms as needed to prevent burning.
Add the chicken broth and thyme, bring to a simmer, then reduce heat to simmer. Partially cover and cook for 12 to 15 minutes, or until the chicken reads 165 degrees Fahrenheit at the thickest part. Check the liquid level now and again and add additional broth as needed.
Transfer the chicken to a plate and cover with foil to keep warm. Return the skillet to medium heat. Remove the thyme stems.
In a small glass, mix together the cornstarch and water. Add to the skillet and cook, stirring constantly, until thickened. Remove the pan from the heat and whisk in the sour cream. Season with salt and pepper.
Serve the chicken over rice or pasta. Spoon the creamy mushroom sauce over it.
