I was really lazy to go out and buy myself lunch, so I decided to whip up some simple one-person-meal – I planned what I wanted to eat, bought all the groceries during the weekend, and in just less than 30 minutes, I got myself a delicious and nutritious plate of chicken with mushrooms. I used chicken thighs but you can use boneless and skinless chicken breast for this dish as well. The upside of using chicken breast is that it cooks fast – and boneless means convenience while skinless means less fat. The downside, however, is that the meat is not as tender and as juicy as other parts. Chicken with mushrooms is definitely an easy recipe that I am sure I will be making it again, but next time I will try with chicken breast seeing as I bought a big pack that I freezed for the next weeks. Let me know if you liked this recipe!
2 tbsp olive oil
500g boneless, skinless chicken thighs
flour, for dusting
50g pancetta, diced
300g small button mushrooms
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen peas
small handful parsley, finely chopped
Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins.
Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve chicken with mushrooms warm.