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Friday, 26 June 2015

Thin-cut Pan-fried Herb Chicken with Mushrooms

Delicious and gorgeous meals can be made in one large frying pan in a tiny kitchen!  This was a delicious dish I whipped together while visiting Rome recently with my family (hence the gorgeous plates and platters - I don't think the pictures do them justice).  I used fresh mushrooms and shallots from the local market and fresh thinly sliced chicken.  The great thing about this dish is the chicken cooks up quickly because it's so thinly sliced!  It's flavorful and delicious while using a minimum number of ingredients - important while travelling.  You can serve it alongside salad, rice, or GF bread.  It's also a great dish for summer when you don't want to stand for long over a hot stove. Enjoy!
Gluten Free Pan-Fried Herb Chicken and Mushrooms
Ready to eat, with mushrooms spread across the tops of the chicken.  A delicious meal in Rome after a day of sight-seeing.  We served it alongside leftover risotto and salad, and some pizza from around the corner for those without gluten-allergies.

Pan-fried Herb Chicken with Mushrooms
Serves 4

Ask butcher to slice two chicken breasts 1/4" thick.  You can do it by hand, but I find it's hard to get it evenly thin everywhere.

Mix together marinade in a large platter: (you can adjust the amounts of each ingredients, the measurements give a place to start)
4-5 Tbsp olive oil
2-3 Tbsp vinegar (apple cider or white wine)
1/2 - 1 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dried oregano
1/2 - 1 tsp dried basil

Place thinly sliced chicken breast in marinade, turning to coat all sides.  Let rest 10-15 minutes while you prep and cook the mushrooms.
Chicken in marinade on left and after cooking on right.
Saute in 1 Tbsp butter and 1 Tbsp olive oil:
1 cup mushrooms, thinly sliced
1-2 shallots, sliced or diced
3 cloves garlic, minced

After cooking mushrooms, remove them from the pan and set them aside while you quickly pan-fry the chicken.

Using just enough olive oil to coat the bottom of the frying pan.  Fry each slice of chicken on both sides until the chicken is fully cooked.  The thinner the chicken, the faster it cooks.  If your slices of chicken are too thick, you can let it sear on each side and remove to a baking pan. Then bake 15 minutes at 375F until your chicken is fully cooked.  
Mushrooms set aside, with chicken frying in the pan.

Serve on a platter with the mushrooms and shallots drizzled overtop.  Enjoy!!! 


  1. This sounds like a lovely dish, thank you.

    1. You're so welcome. It really is tasty - and so quick to whip together.