STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Yet another smothered chicken recipe, but I haven't seen one like this posted here. Don't worry about all the garlic--the long cooking time mellows it. Crush the cloves on a cutting board with the flat side of a knife or the heel of your hand, and then just slip the peels off.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Between 2 sheets of heavy-duty plastic wrap or waxed paper, pound chicken to a 1/4" thickness with a meat mallet or rolling pin. Sprinkle both sides of chicken with salt and pepper, then dredge in bread crumbs and set aside.
  2. In a large nonstick skillet over medium-high heat, saute mushrooms in 1 tsp hot oil for 8 minutes or until brown around the edges. Remove from skillet. Sprinkle mushrooms with salt and pepper and set aside.
  3. Saute garlic in 1 Tbsp hot oil over medium heat till lightly browned and soft, about 5-10 minutes. Remove from skillet, mash lightly with a fork, and set aside.
  4. Melt 1 Tbsp butter with 1/2 Tbsp oil in skillet over medium heat. Add 2 chicken breasts and cook till done, about 4 minutes on each side. Remove chicken and place it on a wire rack in a jelly-roll pan and keep it warm in a 225 degree oven. Repeat with remaining butter, oil, and chicken.
  5. Stir chicken broth, lemon juice, basil, and oregano into skillet and cook for 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sauteed mushrooms and garlic.
  6. Stir together 3 Tbsp flour and 1/4 cup water; whisk into broth mixture over medium-high heat Cook, whisking constantly, 3 minutes or until thickened.
  7. Spoon sauce over chicken breasts and serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: