Home Cooking? Recipes in a time of Quarantine!


Reston, VA
Real Name
Christopher Dubea
Chicken-Mushroom Skillet:


• 4 (6-oz.) boneless, skinless chicken breasts or thighs
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces button mushrooms, sliced
• 6 garlic cloves, smashed
• 1/2 cup (4 oz.) dry white wine
• 1 cup unsalted chicken stock
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley
• Brown-and-wild rice, to suit

Preheat oven to 325F

Sprinkle chicken evenly with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken. Cook until well browned, about 6 minutes per side. Transfer to a plate; set aside.

Melt butter in pan over medium-high. Add mushrooms. Cook, undisturbed, 3 minutes. Stir in garlic. Cook, stirring occasionally, 3 minutes. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock.

Return chicken to pan, and sprinkle with thyme.

Place skillet in oven for 15-20 minutes, until a thermometer inserted in thickest portion registers 165°F.

Sprinkle with parsley.

Serve with rice and lemon wedges.
Last edited:

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