I’m always looking for new ways to switch up my chicken routine. You know what I mean–same ‘ol, same ‘ol. I think that chicken is a super versatile protein–if you switch up the routine. I fall victim to the same, grilled chicken with lemon and oregano system, so I was looking forward to mix things up this week. We bought a bag of fresh shitake mushrooms and decided we’d make a little ragu of sliced mushrooms and onions, scooped over chicken.
Chicken with Mushroom and Onion Ragu
1-2 chicken breasts
fresh flat leaf parsley
1/2 onion, diced
12-15 shitake mushrooms
1 clove of garlic, crushed
Dry White Wine
1-2 tablespoons olive oil
Pre-heat oven to 350 degrees F. Heat 1 tablespoon of olive oil in a pan. Rub chicken with some salt and pepper. Throw in diced onions and let them heat for a minute or so. Pour in 2 tablespoons of a dry white wine (pick a bottle you can enjoy with dinner). Place chicken in the pan with onions and heat on both sides for a total of about 5 minutes (let brown, but not cook all the way through as white wine evaporates. Sprinkle with some finely chopped basil and parsley and let flavors absorb for about a minute. Remove chicken from the pan and place into a casserole dish. Bake for roughly 15 minutes (until juices run clear).
In the meantime, add sliced mushrooms and crushed garlic glove into the cooking mushrooms. Add a bit more olive oil and wine and cook until soft and the mushrooms are just about to caramelize.
When the chicken is done, scoop mushroom mixture over the chicken and eat all together. We had a side dish of boiled green beans tossed with herbs and sea salt.