Skillet Braised Chicken with Bella Mushrooms

Cooking With Rania - "Mother's Day Recipes"
KDKA Pittsburgh Today Live 5/02/2012

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Skillet Braised Chicken with Bella Mushrooms

4 boneless, skinless chicken breasts (6 ounces each)
Sea salt and coarsely ground black pepper to taste
Extra Virgin Olive Oil for sautéing the chicken
1 pound baby Bella mushrooms, wiped clean and sliced 1/2-inch-thick
4 garlic cloves, halved
½ cup dry white wine
1¾ cups low-sodium chicken broth
3 tablespoons chopped fresh basil
Basil sprigs for garnishing the chicken

Season the chicken with salt and pepper. Using the Cuisinart Green Gourmet Electric 14-inch Skillet, heat a small amount of the olive oil ~ the temperature should be set to 375 degrees. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.

Add a small amount of olive oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.

Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and basil, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.

Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with sprigs of basil.

Serves: 4

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