Ingredients

The following ingredients have 5 Servings
  • 7 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup shallots, sliced into half circles
  • 12-ounce package Cremini (baby bella) mushrooms, sliced
  • Zest of half a lemon, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 ½ pounds skinless boneless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry crushed rosemary
  • ½ teaspoon garlic powder
  • ¼ cup vermouth (or other dry white wine)
  • 1 cup chicken stock
  • ¼ cup fresh parsley, minced plus more for garnish

Instruction

  • In a large sauté pan or skillet, melt two tablespoons of the butter in one tablespoon of the olive oil over medium heat.
  • Add shallots and cook for three minutes.
  • Increase heat to medium high, add one more tablespoon of butter and one more tablespoon of oil and add mushrooms.
  • Cook for five minutes then add lemon zest and juice.
  • Cook for about three minutes or until no liquid remains. Remove to a bowl and hold.
  • Lay out chicken on your cutting board. Mix salt, pepper, rosemary and garlic powder and sprinkle on both sides of chicken.
  • Heat same pan to medium high and add two more tablespoons of butter and the remaining oil.
  • Once hot, place chicken into hot fat and cook on one side for four minutes.
  • Turn chicken, lower heat to medium and cook until chicken is cooked through, about 6-8 minutes longer.
  • Remove chicken to a platter and pour off cooking fat and discard (there should be about two tablespoons of fat to discard). Cover the chicken platter loosely with foil and keep warm.
  • Place pan back over medium high heat and add vermouth to deglaze.
  • Stir to release brown bits from bottom and cook until almost all of the vermouth has evaporated then add the chicken stock and heat.
  • Once hot, add the mushroom mixture along with the parsley and cook for about two minutes until some of the stock cooks off and the mixture starts to thicken.
  • Remove from heat and stir in the last two tablespoons of butter to form a creamy sauce.
  • Pour the sauce over the chicken and garnish with additional lemon zest and chopped parsley.
  • Note: adding butter off the heat to thicken a sauce takes practice getting the texture just right before the butter goes in. If your sauce is too loose, you can mix a teaspoon of corn starch with a few drops of water and use it to thicken the sauce over heat.