Friday, August 10, 2012

Kathe's Enhanced Mushroom Chicken

Aromatic and savory with a hint of citrus, this elegant dish pairs beautifully with a simply dressed salad and a glass of white Burgundy. Enjoy.

The nutrition facts were designed at Calorie Count!

Kathe's Enhanced Mushroom Chicken or Poulet de Paris aux Champignons


Serves 4 with leftovers (if you’re lucky)

1 pound chicken breasts (or 6 to 8 chicken parts of your choice – a mix of legs, thighs and breasts is fine. The calories were set using chicken breasts.)
1 8 oz package fresh white or brown mushrooms or a mix of the two
2 onions (white or red), sliced or cut into chunks
1 clove garlic, minced, or more to taste
1 tbsp. olive oil
½ cup orange juice
1 tbsp apricot jam
1 tbsp Dijon mustard


Slice onions. Mince garlic. Slice mushrooms into uniform pieces.


Pour a little olive oil into the bottom of a large frying pan and heat on high setting. Sauté onions for a couple of minutes, then add garlic and keep stirring. Reduce heat to medium. When onions and garlic start to turn brown and smell wonderful, add mushrooms and continue cooking, stirring to make sure they don’t cook too quickly and burn.

Add a little orange juice and keep stirring. After about 5 minutes, move onions/mushrooms to side of pan and place chicken pieces in the middle of the pan, adding thickest pieces first. Sauté until brown. Turn over and brown on other side. You may need to add more orange juice. Blend in apricot jam and mustard and stir well.

Leave everything to simmer together for about 20 minutes or longer until chicken is cooked through (prick with a fork to make sure juices run clear). This will allow flavours to blend. Cover with lid or foil if you’re still working on the rest of the meal.

Serve with rice and vegetables and/or salad.


For a delicious variation and to make it an all-in-one dish you can throw in hand fulls of spinach about 3 minutes before it's done.

1 comment:

  1. YUM!!!! Will definitely try this...with the spinach.