2 boneless skinless chicken breasts
3 Tbsp butter, melted
3 Tbsp fresh lemon juice
3 garlic cloves, minced or puréed
1 tsp chopped fresh rosemary, optional
Freshly ground pepper
8 oz white or brown button mushrooms
1 med onion, cut into strips
3 garlic cloves, roughly chopped
2 Tbsp butter
¼ cup dry white wine, white wine substitute, or chicken stock
2 tsp fresh thyme leaves
1. It is important for this recipe that you have thin pieces of chicken of equal thickness. This allows for quick, even cooking. If your chicken breast is more than 1/2-inch thick, continue in this step. If not, move on to step 2.
Butterfly the chicken. To butterfly, carefully slice the chicken breast in half parallel to the countertop, so each side is half as thick as the original and it opens like a book.
2. Proceed to cut the chicken into 2 or 3 equal sized pieces per breast. Place in a bowl or zip-top plastic bag with the melted butter, lemon juice, garlic cloves, and rosemary (if using). Season with salt and pepper. Marinate in the fridge for 15 to 30 minutes. While chicken is marinating, slice mushrooms and onion.
3. Remove chicken from marinade and discard marinade. In a large hot pan, cook chicken pieces until just done, about 2-3 minutes per side. Do not overcook! Remove chicken pieces and set aside.
4. In same pan, place onions, roughly chopped garlic, and butter. Cook until the onions become translucent, scraping the bottom of the pan as you go. Add mushrooms and wine or broth and thyme. Cook until liquid evaporates and mushrooms are tender. Add chicken and heat through. Serve with rice.
Tips from the Chef:
If your chicken breasts are already fairly thin (1/2” or so) you do not need to butterfly it. Butterflying chicken allows for evenly-sized pieces to better enable even cooking.