Chicken with Wine Sauteed Mushrooms & Onions
Pan seared chicken topped with Portobello mushroom and onions sautéed in wine sauce.
Author: Renee Arnott
Recipe type: Main Dish
- 2 - 3 Skinless free range chicken breast
- 1 Red onion
- 3 - 4 Green onions (use the green part too)
- 1 package Portobello mushrooms
- 3 cloves garlic
- Bacon fat (enough for sautéing veggies and cooking chicken)
- Grass fed butter
- White wine
- Himalayan salt (to taste)
- Pepper (to taste)
- Chop Portobello mushrooms into quarters and slice red onion in thin layers.
- Peel and chop garlic cloves
- Heat bacon fat on med/high heat. Once fat is hot add the mushrooms and sauté until you notice a golden look to the mushrooms and then add red onions and garlic. Continue to sauté for about 5 minutes and then add wine. You want to cook off the alcohol and then add butter, allowing onions to become soft but no mushy
- While veggies are sautéing rinse chicken. You will want to pound the chicken out to make it more uniform to cook evenly. The easiest way to do this is take plastic wrap and place it on your cutting board. Place your chicken on the wrap, sprinkle with salt and pepper if desired, and then top with another piece of plastic wrap. Use a meat pounder to even out the chicken.
- Remove veggies from pan and set aside.
- Add more bacon fat if needed to the pan and then add chicken. You will want your pan to remain at about a med/high heat. Put salt and pepper side of chicken down so that you can season the other side of chicken if desired. (be careful not to over salt) Allow the chicken to cook on one side until it is turning golden and then flip.
- When you have flipped the chicken it's time to add the green onions. You don't want to add them too soon or they will possibly get overcooked and burned.
- Once chicken is cooked (at least to an internal temp of 165°F) you are ready to plate.