One-Pan Creamy Golden Oyster Mushroom Chicken

This comforting and savory chicken and mushroom dish comes together in just about 30 minutes and employs a variety of aromatic ingredients to set it above the rest. The creamy sauce is perfect to dip a toasted baguette!

Servings: 4

Ingredients

• 4 chicken breasts, sliced into two cutlets each (~2-3 pounds)

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 12 ounces RI Mushroom Co. Golden Oyster mushrooms, sliced

• 1 tablespoon garlic, minced (2-3 garlic cloves)

• 1 teaspoon fresh thyme, chopped

• 1 teaspoon dried oregano

• ¼ cup sherry wine or dry white wine

• 1-½ cups heavy cream

• 1 tablespoon lemon juice

• Parsley, chopped, for garnish

• Toasted ciabatta or baguette, for serving

Directions

1. Season sliced chicken breast cutlets generously on both sides with kosher salt and freshly ground black pepper.

2. In a large non-stick skillet over high heat, add extra virgin olive oil. Once the oil is shimmering, place half of the chicken into the pan. Sear cutlets until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove to a medium bowl and repeat with remaining chicken.

3. In the now-empty pan, melt the butter, and add the sliced RI Mushroom Co. Golden Oyster mushrooms. Cook, stirring occasionally, until mushrooms are golden brown and softened, about 5-7 minutes.

4. Add the minced garlic, fresh chopped thyme, and dried oregano. Cook until fragrant, about 30 seconds, before stirring in the sherry wine (or dry white wine). Reduce heat to medium and stir with a wooden spoon to release all the flavorful fond from the bottom of the pan.

5. Add heavy cream, lemon juice, and a light sprinkle of salt, and bring to a simmer. Simmer for 3 minutes, stirring occasionally, before adding the cooked chicken breasts back into the pan along with any accumulated juices. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon. Season with additional salt and pepper, if necessary.

6. Serve the chicken cutlets and mushrooms immediately with a toasted baguette or ciabatta bread for dipping into the creamy mushroom sauce. Garnish with chopped parsley and enjoy!

   Chef’s Notes:

   • Golden Oyster mushrooms have golden fronds and a white body, which is completely edible.

   • Make it a more complete meal by serving with steamed broccoli or cauliflower.

   • If the sauce thickens too much, loosen with a splash of mushroom or chicken broth.