Skillet-Braised Chicken and Mushrooms

Are you looking for a recipe for a special event?  This will fit the bill.  It's hearty and flavorful and something almost anyone will like.

2 boneless, skinless chicken breasts, cut in half

1 tsp kosher salt

1 tsp freshly ground black pepper

5 Tbsp olive oil

2 medium onions, halved and sliced

1 lb fresh mushrooms, stems removed and sliced

1/2 cup white cooking wine

2 cups Espagnole Sauce (find recipe on the blog)

1/4 cup chopped fresh parsley

1 tsp lemon zest

Season the chicken with 1/2 tsp each of the salt and pepper.  

In an extra-large skillet heat 2 Tbsp of the oil over medium-high heat.  Add chicken; cook 10 - 12 minutes or until browned, turning once.  Transfer to a plate.  

Add 1 Tbsp oil to skillet; reduce heat to medium.  Add onions; cook 4 - 5 minutes or until tender.  Transfer to a bowl.  Heat remaining 2 Tbsp oil over medium-high.  Add mushrooms; cook 4 minutes or until tender.  Add cooking wine; cook 5 minutes or until wine is nearly gone, stirring often.  Season with remaining 1/2 tsp each salt and pepper.  Return onions to skillet.  Stir in Espagnole Sauce.

Nestle chicken into sauce.  Cover; reduce heat to medium-low.  Simmer 14 - 17 minutes or until chicken is done.  Combine parsley and lemon zest.  Sprinkle over top.