Sauteed Portobello Mushroom and Rosemary Chicken for Two

This Rosemary Chicken dish is made with chicken breasts spiked with garlic cloves, lightly coated with mustard and then simmered in rosemary spiked wine (or sherry). I serve this with sauteed Portobello mushrooms and mashed potatoes. It is packed with flavor, super easy to prepare, and will fill your kitchen with an enticing aroma that will have your guest asking what time dinner will be served.

Start your Seduction Meal with a refreshing Parisian Cosmopolitan

Sauteed Portobello Mushroom and Rosemary Chicken for Two

Note: I did not include the recipe for mashed potatoes, so be sure to include this in your cooking routine so all three items are done at the same time: Chicken, sauteed mushrooms and mashed potatoes.

Ingredients:

• 2 chicken breasts
• 2 cloves of garlic, cut in 1/8″ slices 

• 1 Tablespoons of mustard 
• Salt & Pepper to taste 

• 1/4 cup white wine or sherry 

• 1/2 onion, chopped 

• 4 Tablespoons. of fresh rosemary, finely chopped 

• 2 medium portobello mushroom caps, cut in 1/4″ slices
• 2 tablespoons olive oil
• 1 tablespoon of sweet butter
• salt and pepper to taste

Directions:

1. Cut small slits in chicken breasts. Insert garlic slices into the slits.
2. Rub each breast with mustard, add salt and pepper to taste
3. Heat a dry skillet for approximately 2-3 minutes over high heat.
4. Place breasts in skillet and brown on both sides. At first the chicken will stick, but as the juices are released (about 3-4 minutes) you will be able to turn the chicken over to cook the other side.
5. Remove chicken from pan.
6. Pour white wine into pan and reduce heat to medium-high
7. Add onion and rosemary and cook until onion is translucent.
8. Add chicken to skillet and cover tightly. Reduce heat and cook for 10-15 minutes.
9. While chicken is cooking, prepare the mushrooms. In a skillet add 2 tablespoons of olive oil and 1 tablespoon of sweet butter, when skillet is hot add portabello mushroom slices and cook over medium-high heat for 15  minutes until mushrooms are golden brown, stirring often. Halfway through, when the oil/butter has been completely absorbed, add you can add a few tablespoons of  wine or sherry and cook until all liquid has been absorbed.

Plating the Dish

1. Serve with Mashed Potatoes, placing 1/2 cup of mashed potatoes in the center of the plate. Press down with a spatula to flatten top.
2. Please chicken breast over the potatoes and garnish with a sprig of fresh rosemary.
3. Add the mushrooms to the plate, salt and pepper to taste.