Ingredients
- 1 (6-ounce) boneless chicken breast with wing attached, with skin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 5 fresh white mushrooms, halved
- 2 shallots, halved
- 2 sprigs fresh rosemary
- 1/4 cup water
- 1/2 lemon, juiced
Directions
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
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By Leslie.L
Northwest
on October 25, 2011
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What a great dish! I made this for four using chicken thighs but did have to change any of the timing. Served with mashed potatoes, this is a simple and tasty weeknight or weekend meal.
By sharene64
nyc
on June 22, 2011
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very simple and delicious! I altered it a little, I used thighs and breast with bone and multiplied the ingredients by the weight. I had to cook it an extra fifteen minutes to account for the bone. I did not make the sauce at the end as it was juicy and others in my family don't like the lemon. I squeezed lemon over mine. This is a keeper it is fresh, simple and fragrant. Served it with steamed broccoli and baked sweet potato with a little butter, cinnamon and brown sugar Splenda mixture. The dish was colorful, savory, quick and easy!
By lillie trichrome
Washington, DC
on February 27, 2011
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Delicious, simple ingredients and simple instructions. I used a split breast with bone in and skin so I had to bake it in the oven an additional 15 minutes with foil over it (to keep things moist!. Also I put the rosemary stalks in the sauce while it simmered to get more of the flavor. I love this recipe!
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